Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast-Reference-Cited by-同舟云学术

Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast

Published:2007-04-25 Issue:10 Volume:55 Page:3967-3977
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nunes Fernando M.¹,Coimbra Manuel A.¹

Affiliation:

1. Departamento de Química, Universidade de Trás-os-Montes e Alto Douro, P-5000-911 Vila Real, Portugal, and Departamento de Química, Universidade de Aveiro, P-3810-193 Aveiro, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf063735h

Reference57 articles.

1. Chemical Characterization and Antioxidant Properties of Coffee Melanoidins

2. Melanoidin, a Food Protein-Derived Advanced Maillard Reaction Product, SuppressesHelicobacter pyloriin vitro and in vivo

3. New Aspects of the Maillard Reaction in Foods and in the Human Body

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