How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography-Reference-Cited by-同舟云学术

How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatography

Published:2013 Issue:7 Volume:4 Page:1082
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Smrke Samo,Opitz Sebastian E. W.,Vovk Irena,Yeretzian Chahan

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30377B

Reference56 articles.

1. Dietary phenolics: chemistry, bioavailability and effects on health

2. Methodological aspects about in vitro evaluation of antioxidant properties

3. The Chemistry behind Antioxidant Capacity Assays

4. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements

5. The chlorogenic acids content of green robusta coffee beans as a possible index of geographic origin

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