Antimicrobial Activity of Coffee Melanoidins—A Study of Their Metal-Chelating Properties
Author:
Affiliation:
1. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8027842
Reference39 articles.
1. Ames, J. M.The Maillard reaction. InBiochemistry of Food Proteins;Hudson, B. J. F., Ed.; Elsevier Applied Science:London, U.K., 1992; Chapter 4, Vol. 4, pp99−153.
2. Peroxyl radical scavenging activity of melanoidins in aqueous systems
3. Assessing the Antioxidant Activity of Melanoidins from Coffee Brews by Different Antioxidant Methods
4. Angiotensin-I Converting Enzyme Inhibitory Activity of Coffee Melanoidins
5. Iron-binding ability of melanoidins from food and model systems?
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