Erratum to "Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction" [J. Food Eng. 90 (2009) 74-80] (DOI:10.1016/j.jfoodeng.2008.06.005);Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

Journal of Food Engineering

Volumn 90, Issue 1, 2009, Pages 74-80

  Sacchetti, Giampiero ^a   Di Mattia, Carla ^a   Pittia, Paola ^a   Mastrocola, Dino ^a  

^a Dipartimento di Scienze degli Alimenti   (Italy)

Author keywords

Antioxidant activity; Browning; Coffee; Equivalent thermal effect; Maillard reaction; Polyphenols; Roasting

Indexed keywords

CHEMICAL REACTIONS; COFFEE; GLYCOSYLATION;

ANTI-OXIDANT ACTIVITIES; BROWNING; EQUIVALENT THERMAL; MAILLARD REACTION; POLYPHENOLS; ROASTING;

FREE RADICALS;

EID: 48549085624     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.001     Document Type: Erratum

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