Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews-Reference-Cited by-同舟云学术

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Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

Published:2010-02-08 Issue:5 Volume:58 Page:2958-2965
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pérez-Martínez Mónica¹,Caemmerer Bettina²,De Peña M. Paz¹,Cid Concepción¹,Kroh Lothar W.²

Affiliation:

1. Department of Nutrition, Food Science, Physiology, and Toxicology, School of Pharmacy (CIFA), University of Navarra, E-31080 Pamplona, Spain

2. Institut für Lebensmittelchemie, Technische Universität Berlin, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9037375

Reference43 articles.

1. Is coffee a functional food?

2. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet

3. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

4. Intakes of Antioxidants in Coffee, Wine, and Vegetables Are Correlated with Plasma Carotenoids in Humans

5. Dietary phenolics: chemistry, bioavailability and effects on health

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