Antioxidant Properties of Roasted Coffee Residues-Reference-Cited by-同舟云学术

Antioxidant Properties of Roasted Coffee Residues

Published:2005-03-11 Issue:7 Volume:53 Page:2658-2663
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yen Wen-Jye¹,Wang Bor-Sen¹,Chang Lee-Wen¹,Duh Pin-Der¹

Affiliation:

1. Department of Food Science and Technology and Department of Applied Life Science and Health, Chia Nan University of Pharmacy and Science, 60 Erh-Jen Road, Section 1, Pao-An, Jen-te Hsiang, Tainan Hsien, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0402429

Reference32 articles.

1. Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree

2. Miller, E. G.; Gonzales-sanders, A. P.; Couvillon, A. M.; Binnie, W. H.; Sunahhara, G. I.; Bertholet, R.ASIC,15th Colloque,Montpellier; ASIC: Paris, 1993; pp 420−425.

3. Turesky, R. J.; Stadler. R. H.; Leong-Moergenthaler, P. M.ASIC,15th Colloque,Montpellier; ASIC: Paris, 1993; pp 426−431.

4. The inhibitory effects of coffee on radical-mediated oxidation and mutagenicity

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