Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures

Cocoa and coffee are natural sources of phenolic compounds, which are degraded during beans processing of both. For this reason, there is an interest in obtaining extracts of these bio compounds. The aim of this study was uncovering the radical scavenging activity (AC) of mixtures of cocoa and coffe...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 6 vom: 01. Sept., Seite 514-523
1. Verfasser:	Acosta-Otálvaro, Elly (VerfasserIn)
Weitere Verfasser:	Domínguez-Perles, Raúl, Mazo-Rivas, Juan Camilo, García-Viguera, Cristina
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2022
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Flavanols biological activity catechins chlorogenic acids radical scavenging capacity Antioxidants Phenols