Polish Journal of Food and Nutrition Sciences > 2011 > 61 > Suppl.1
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journal ISSN : | 1230-0322 |
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Bibliography
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[1] Zamora R., Hidalgo F.J., Lipids: Their role in the formation of endogenous antioxidants during food processing. Czech J. Food Sci., 2009, 27, S1-S3.
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[2] Rufian-Henares J.A., Morales F.J., Functional properties of melanoidins: in vitro antioxidant, antimicrobial and antihypertensive activities. Food Res. Int., 2007, 40, 995–1002.
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[3] Delgado–Andrade C., Rufian-Henares J.A., Morales F.J., Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods. J. Agric. Food Chem., 2005, 53, 7832–7836.