Erratum: Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew (Journal of Agricultural and Food Chemistry (2012) 60: 17 (4265-4275) DOI: 10.1021/jf205388x);Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 17, 2012, Pages 4265-4275

  Perrone, Daniel ^a   Farah, Adriana ^a   Donangelo, Carmen M ^a,b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

antioxidant activity; chlorogenic acids; coffee; melanoidins; phenolic acids

Indexed keywords

ANTIOXIDANTS; COFFEE; PHENOLS; POSITIVE IONS;

ANTI-OXIDANT ACTIVITIES; CHLOROGENIC ACIDS; GREEN COFFEE; MELANOIDINS; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; ROASTED COFFEE; TOTAL PHENOLIC COMPOUNDS;

ASCORBIC ACID;

EID: 84860445948     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304492v     Document Type: Erratum

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