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Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

Author:
Summa, C.A., Calle, B. de la, Brohee, M., Stadler, R.H., Anklam, E.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1849-1854
ISSN:
0023-6438
Subject:
roasting, coffee beans, coffee (beverage), in vitro studies, free radical scavengers, food analysis, food composition, acrylamides, Maillard reaction products, colorimetry, color
Agid:
2801311