Radical scavenging activity, anti-bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting
- Autor(en)
- Carmenlina Summa, Josephine McCourt, Bettina Cämmerer, Annette Fiala, Martina Probst, Szillard Kun, Elke Anklam, Karl-Heinz Wagner
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Joint Research Centre of the EU Commission, International Research Center, EU, Corvinus University of Budapest
- Journal
- Molecular Nutrition & Food Research
- Band
- 52
- Seiten
- 342-351
- Anzahl der Seiten
- 10
- ISSN
- 1613-4125
- DOI
- https://doi.org/10.1002/mnfr.200700403
- Publikationsdatum
- 2008
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften, 104009 Lebensmittelchemie
- Link zum Portal
- https://ucrisportal.univie.ac.at/de/publications/radical-scavenging-activity-antibacterial-and-mutagenic-effects-of-cocoa-bean-maillard-reaction-products-with-degree-of-roasting(96327f00-ab87-4e88-bd5c-7d7f09de4fc4).html