Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting. [electronic resource]
Producer: 20080410Description: 342-51 p. digitalISSN:- 1613-4133
- Anti-Bacterial Agents -- pharmacology
- Antioxidants -- pharmacology
- Bifidobacterium -- drug effects
- Cacao -- chemistry
- Electron Spin Resonance Spectroscopy
- Enterobacter -- drug effects
- Escherichia coli O157 -- drug effects
- Free Radical Scavengers -- pharmacology
- Hot Temperature
- Maillard Reaction
- Molecular Weight
- Mutagenicity Tests
- Mutagens -- pharmacology
- Polymers -- pharmacology
- Salmonella typhimurium -- drug effects
- Seeds -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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