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Volumn 3, Issue 9, 2012, Pages 903-915

Coffee melanoidins: Structures, mechanisms of formation and potential health impacts

Author keywords

[No Author keywords available]

Indexed keywords

POSITIVE IONS;

EID: 84865355455     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c2fo30048f     Document Type: Conference Paper
Times cited : (246)

References (126)
  • 15
    • 79956283864 scopus 로고    scopus 로고
    • H.-D. Belitz, W. Grosch and Schieberle, Springer, Berlin, 4th edn, ch. 21
    • H.-D. Belitz, W. Grosch and P. Schieberle, in Food Chemistry, ed., H.-D. Belitz, W. Grosch, and, P. Schieberle, Springer, Berlin, 4th edn, 2009, ch. 21, pp. 938-951
    • (2009) Food Chemistry , pp. 938-951
    • Belitz, H.-D.1    Grosch, W.2    Schieberle, P.3
  • 86
    • 0345755973 scopus 로고    scopus 로고
    • F. S. Michael J. Morello, Chi-Tang Ho, American Chemical Society, ch. 4
    • T. Hofmann, W. Bors and K. Stettmaier, in Free Radicals in Food, ed., F. S. Michael J. Morello, Chi-Tang Ho, American Chemical Society, 2002, vol. 807, ch. 4, pp. 49-68
    • (2002) Free Radicals in Food , vol.807 , pp. 49-68
    • Hofmann, T.1    Bors, W.2    Stettmaier, K.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.