Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Research output: Contribution to journalJournal articlepeer-review

Original languageEnglish
JournalFood Research International
Volume108
Pages (from-to)286-294
Number of pages9
ISSN0963-9969
DOIs
Publication statusPublished - Jun 2018

    Research areas

  • Melanoidins, Coffee, Bread crust, Hydroxycinnamic acids, Hydroxybenzoic acids, Principal component analysis

ID: 197955656