Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 25, 2007, Pages 10499-10504

  Napolitano, Aurora ^a   Fogliano, Vincenzo ^a   Tafuri, Alessio ^a   Ritieni, Alberto ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Antioxidant activity; Coffee; Dietary fiber; Ochratoxin A; Silverskin

Indexed keywords

ANTIOXIDANT; CARCINOGEN; MYCOTOXIN; OCHRATOXIN;

ARTICLE; CHEMISTRY; COFFEE; FOOD CONTAMINATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED;

ANTIOXIDANTS; CARCINOGENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEA; COFFEE; FOOD CONTAMINATION; HEAT; MYCOTOXINS; OCHRATOXINS; SEEDS;

THEOBROMA CACAO;

EID: 38049007441     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071959+     Document Type: Article

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