Radical scavenging activity, anti-bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting

Autoren:Summa, Carmenlina (Joint Research Centre of the EU Commission); McCourt, Josephine (International Research Center, EU); Cämmerer, Bettina; Fiala, Annette; Probst, Martina (Universität Wien); Kun, Szillard (Corvinus University of Budapest); Anklam, Elke (Joint Research Centre of the EU Commission); Wagner, Karl-Heinz
Sprache:Englisch
Anzahl der Seiten:10
Publikationsdatum:2008
Journaltitel:Molecular Nutrition & Food Research
Volume:52
Nummer:3
Seiten:342-351
Peer reviewed:true
Links:
Digital Object Identifier (DOI):http://dx.doi.org/10.1002/mnfr.200700403
Bibliographische Notiz:24.08.2007: Datenanforderung 1831 (Import Sachbearbeiter)
Publikationstyp:Artikel
Portal:https://ucris.univie.ac.at/portal/en/publications/radical-scavenging-activity-antibacterial-and-mutagenic-effects-of-cocoa-bean-maillard-reaction-products-with-degree-of-roasting(96327f00-ab87-4e88-bd5c-7d7f09de4fc4).html