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Coffee Phenolics and Their Interaction with Other Food Phenolics: Antagonistic and Synergistic Effects
[Image: see text] Due to its strong aroma and stimulating effect, coffee is the most consumed beverage worldwide, following water. Apart from being a luscious food product, its contents of high phenolic compounds dominated by chlorogenic acid, caffeic acid, and their derivatives have caused coffee t...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8772327/ https://www.ncbi.nlm.nih.gov/pubmed/35071855 http://dx.doi.org/10.1021/acsomega.1c06085 |