In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee
Marilisa Alongi, Jesús M. Frías, Riccardo Vriz, Gemma K. Kinsella, Aleksandra Rulikowska, Monica Anese
Topics & Concepts
RoastingChemistryDigestion (alchemy)Maillard reactionFood scienceChlorogenic acidIn vitroComposition (language)Green coffeeBiochemistryChromatographyPhysical chemistryLinguisticsPhilosophyCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis