High Molecular Weight Coffee Melanoidins Are Inhibitors for Matrix Metalloproteases
Author:
Affiliation:
1. Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202778w
Reference45 articles.
1. Isolation and characterisation of a coffee melanoidin fraction
2. Model Studies on the Influence of Coffee Melanoidins on Flavor Volatiles of Coffee Beverages
3. New Aspects of the Maillard Reaction in Foods and in the Human Body
4. Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast
5. High Molecular Weight Melanoidins from Coffee Brew
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