Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees
Author:
Affiliation:
1. Universidade Santa Cecília, Brasil
2. Universidade de São Paulo, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v57n1/16.pdf
Reference32 articles.
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4. Use of free radical method to evaluate antioxidant activity;Brand-Williams W;LWT - Food Sci Tecnol,1995
5. Phenolic compounds in coffee;Farah A;Braz J Plant Phisiol,2006
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