Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 108, June 2018, Pages 286-294

Ecem Evrim Çelik, Jose Manuel Amigo Rubio, Mogens Larsen Andersen, Vural Gökmen,