Contribution of Chlorogenic Acids to the Iron-Reducing Activity of Coffee Beverages
Author:
Affiliation:
1. Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Departamento de Bioquímica, Ilha do Fundão, Universidade Federal do Rio de Janeiro, CT bloco A, 21949-900 Rio de Janeiro, RJ, Brazil
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0485436
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1. Emerging neuroprotective strategies for Alzheimer's disease: dietary restriction, telomerase activation, and stem cell therapy
2. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
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