ABTS radical scavenging capacity in green and roasted coffee extracts

LWT

Volumn 58, Issue 1, 2014, Pages 77-85

  Van der Werf, Remmelt ^a   Marcic, Christophe ^a   Khalil, Ali ^a   Sigrist, Séverine ^a   Marchioni, Eric ^a  

^a UNIVERSITÉ DE STRASBOURG   (France)

Author keywords

ABTS radical scavenging capacity; Antioxidant; Caffeoylquinic acids; Coffee; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; PHENOLS;

ABTS RADICAL SCAVENGING CAPACITY; CAFFEOYLQUINIC ACIDS; GREEN COFFEE; PHENOLIC COMPOUNDS; PHENOLICS; RADICAL SCAVENGERS; RADICAL SCAVENGING CAPACITIES; ROASTED COFFEE; ROASTING PROCESS; TWO PARAMETER;

COFFEE;

EID: 84898779915     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.053     Document Type: Article

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