Characterization and Modeling of the Interactions between Coffee Storage Proteins and Phenolic Compounds
Author:
Affiliation:
1. Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Potsdam, Germany
2. Deutsche Extraktkaffee GmbH, Cafeastraße 1, 12347 Berlin, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf303372a
Reference40 articles.
1. Antioxidant potential of low-grade coffee beans
2. Botanical and Geographical Characterization of Green Coffee (Coffea arabica and Coffea canephora): Chemometric Evaluation of Phenolic and Methylxanthine Contents
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4. Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies
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