Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews
Author:
Affiliation:
1. Unidad de Nutrición Animal, Estación Experimental del Zaidín, (CSIC), Camino del Jueves, 18100 Granada, Spain, and Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf048500p
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1. Effects of heated glucose–lysine and glucose–methionine model-systems on mineral solubility
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