Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.
about
Anti-inflammatory activity of Barleria lupulina: Identification of active compounds that activate the Nrf2 cell defense pathway, organize cortical actin, reduce stress fibers, and improve cell junctions in microvascular endothelial cells.Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents.
P2860
Formation of volatile chemicals from thermal degradation of less volatile coffee components: quinic acid, caffeic acid, and chlorogenic acid.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Formation of volatile chemical ...... ic acid, and chlorogenic acid.
@en
type
label
Formation of volatile chemical ...... ic acid, and chlorogenic acid.
@en
prefLabel
Formation of volatile chemical ...... ic acid, and chlorogenic acid.
@en
P356
P1476
Formation of volatile chemical ...... ic acid, and chlorogenic acid.
@en
P2093
Joon-Kwan Moon
Takayuki Shibamoto
P304
P356
10.1021/JF1005148
P407
P577
2010-05-01T00:00:00Z