articleTop 10% cited
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
LWT · 1997 · Vol. 30(3) · pp. 292–297
Maria Cristina Nicoli✉(University of Udine)Monica Anese(University of Bari Aldo Moro)Lara Manzocco(University of Udine)C.R. Lerici(University of Udine)
Coffee research and impactsFood Chemistry and Fat AnalysisFreezing and Crystallization ProcessesRoastingMaillard reactionChemistryFood scienceAntioxidantDegree (music)Organic chemistryPhysics
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301
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References
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
Journal of Agricultural and Food Chemistry · 1953 · 1,903 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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