Coffee as a source of antioxidants: An EPR study

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 859-868

  Brezová, Vlasta ^a   Šlebodová, Anna ^a   Staško, Andrej ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Antioxidants; Caffeic acid; Caffeine; EPR spectroscopy; Ground coffee; Hydroxyl radicals; Instant coffee

Indexed keywords

EID: 59649086824     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.025     Document Type: Article

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