Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-Inflammatory Systems in Mice

Coffee roasting affects the taste, color, and aroma of coffee. The Maillard reaction, a major reaction during the roasting process, produces melanoidin, which affects the overall antioxidant capacity and anti-inflammatory effects of coffee. In this experiment, coffee roasting was divided into four d...

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Detalles Bibliográficos
Autores principales: Choi, Sukyoung, Jung, Soohan, Ko, Kwang Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872781/
https://www.ncbi.nlm.nih.gov/pubmed/29547558
http://dx.doi.org/10.3390/nu10030363

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872781/
https://www.ncbi.nlm.nih.gov/pubmed/29547558
http://dx.doi.org/10.3390/nu10030363

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