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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5480-5484

Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction

(4) Yanagimoto, Kenichi a Lee, Kwang Geun b Ochi, Hirotomo a Shibamoto, Takayuki b

a Japan Inst for the Control of Aging (Japan)

b UNIVERSITY OF CALIFORNIA (United States)

Author keywords

Antioxidants; Furans; Heterocyclic compounds; Pyrroles; Thiophenes

Indexed keywords

1 METHYL 2 PYRROLECARBOXALDEHYDE; ACETIC ACID DERIVATIVE; ALDEHYDE DERIVATIVE; FORMIC ACID DERIVATIVE; FURAN DERIVATIVE; HETEROCYCLIC COMPOUND; HYDROGEN PEROXIDE; PYRAZINE DERIVATIVE; PYRROLE DERIVATIVE; THIAZOLE DERIVATIVE; THIOPHENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COFFEE; CONCENTRATION (PARAMETERS); GLYCATION; REACTION ANALYSIS; STRUCTURE ANALYSIS;

ALDEHYDES; ANTIOXIDANTS; COFFEE; FURANS; HETEROCYCLIC COMPOUNDS; MAILLARD REACTION; PYRAZINES; PYRROLES; THIAZOLES; THIOPHENES; VOLATILIZATION;

EID: 0037063405 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf025616h Document Type: Article

Times cited : (236)

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