Transglycosylation Reactions, a Main Mechanism of Phenolics Incorporation in Coffee Melanoidins: Inhibition by Maillard Reaction

AuthID
 P-00M-F7A
7
Author(s)
Moreira, ASP
·
Simoes, C
·
Maciel, E
·
Domingues, MRM
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 227, Páginas: 422-431 (10)
Indexing
Wos®
Scopus®
Crossref®55
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85012245216
Wos: WOS:000396957100054
Source Identifiers
ISSN: 0308-8146
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