Influence of the brewing method and acidity regulators on the antioxidant capacity of coffee brews
Keywords:
Coffee
Antioxidants
Phenolics
Chlorogenic acids
Melanoidins
Additives
Coffee brews
Publisher:
American Chemical Society
Citation:
Pérez-Martínez M, Caemmerer B, De Peña MP, Cid C, Kroh LW. Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews. J Agric Food Chem 2010 MAR 10;58(5):2958-2965
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