Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts-Reference-Cited by-同舟云学术

Assessment of Total (Free and Bound) Phenolic Compounds in Spent Coffee Extracts

Published:2015-04-24 Issue:17 Volume:63 Page:4327-4334
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Monente Carmen¹,Ludwig Iziar A.¹,Irigoyen Angel²,De Peña María-Paz¹,Cid Concepción¹

Affiliation:

1. Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, IdiSNA, Navarra Institute for Health Research, E-31008 Pamplona, Spain

2. Department of Organic and Pharmaceutical Chemistry, School of Pharmacy, C.I.F.A., University of Navarra, E-31008 Pamplona, Spain

Funder

Ministerio de Economía y Competitividad

Departamento de Educación, Gobierno de Navarra

Asociación de Amigos, Universidad de Navarra

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01619

Reference34 articles.

1. Antioxidant capacity of the Spanish Mediterranean diet

2. Dietary intake of 337 polyphenols in French adults

3. Effect of Roasting on the Formation of Chlorogenic Acid Lactones in Coffee

4. Evaluation of Spent Coffee Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds

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