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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: | Erskine, Ezgi, Gültekin Subaşı, Büşra, Vahapoglu, Beyza, Capanoglu, Esra |
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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 |
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