Correlation of Selected Constituents with the Total Antioxidant Capacity of Coffee Beverages: Influence of the Brewing Procedure
Author:
Affiliation:
1. Department of Nutrition and Food Science, Physiology and Toxicology, School of Pharmacy, University of Navarra, E-31008 Pamplona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf070779x
Reference39 articles.
1. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet
2. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
3. Intakes of Antioxidants in Coffee, Wine, and Vegetables Are Correlated with Plasma Carotenoids in Humans
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