Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions

Published 2019 View Full Article

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Title
Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 39, Pages 10921-10929
Publisher
American Chemical Society (ACS)
Online
2019-09-08
DOI
10.1021/acs.jafc.9b03744

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