Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, sp...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Frontiers Media S.A.
2021-10-01
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| Edice: | Frontiers in Nutrition |
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| On-line přístup: | https://www.frontiersin.org/articles/10.3389/fnut.2021.730343/full |
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