Radical scavenging activity, anti-bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting
Author:
Publisher
Wiley
Subject
Food Science,Biotechnology
Reference40 articles.
1. The Emerging Role of Flavonoid-Rich Cocoa and Chocolate in Cardiovascular Health and Disease
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3. Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
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