Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews
Coffee is one of the most consumed beverages in the world and a rich source of antioxidants. The amounts of these antioxidants are influenced by several technological factors. Besides, antioxidants identified in coffee (chlorogenic acids, volatile and non-volatile Maillard reaction products) may con...
| Huvudupphovsmän: | , , |
|---|---|
| Materialtyp: | info:eu-repo/semantics/doctoralThesis |
| Språk: | eng |
| Publicerad: |
Servicio de Publicaciones. Universidad de Navarra.
2015
|
| Ämnen: | |
| Länkar: | https://hdl.handle.net/10171/38827 |