An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel know...

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Detalles Bibliográficos
Autores principales: Tores de la Cruz, Silvia, Iriondo-DeHond, Amaia, Herrera, Teresa, Lopez-Tofiño, Yolanda, Galvez-Robleño, Carlos, Prodanov, Marin, Velazquez-Escobar, Francisco, Abalo, Raquel, del Castillo, Maria Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406266/
https://www.ncbi.nlm.nih.gov/pubmed/30759878
http://dx.doi.org/10.3390/foods8020068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406266/
https://www.ncbi.nlm.nih.gov/pubmed/30759878
http://dx.doi.org/10.3390/foods8020068

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