Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews
Keywords:
Bioquímica de alimentos
Digestión
Antioxidantes en los alimentos
Coffee
Functional foods
Colonic metabolism
Chlorogenic acids
Materias Investigacion::Farmacia
Defense Date:
28-Jun-2013
Publisher:
Servicio de Publicaciones. Universidad de Navarra.
Citation:
LUDWIG SANZ-ORRIO, Iziar Amaia. “Contribution of Phenolics and Maillard Reaction Products to the Antioxidant Capacity of Coffee Brews”. Cid Canda, Mª de la Concepción (dir.), De Peña Fariza, Mª Paz (codir.). Tesis doctoral. Universidad de Navarra, Pamplona, 2013
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