Erratum to “Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction” [J. Food Eng. 90 (2009) 74–80]

2009 ◽  
Vol 91 (2) ◽  
pp. 372 ◽  
Author(s):  
Giampiero Sacchetti ◽  
Carla Di Mattia ◽  
Paola Pittia ◽  
Dino Mastrocola
Keyword(s):  
Thermal Effect ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Phenolic Fraction ◽  
Coffee Brews

Peroxyl radical-scavenging activity of coffee brews

2005 ◽  
Vol 221 (3-4) ◽  
pp. 471-477 ◽  
Author(s):  
María Dolores del Castillo ◽  
Michael H. Gordon ◽  
Jennifer M. Ames
Keyword(s):  
Peroxyl Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Coffee Brews

Phenolic constituents of Crithmum maritimum and their radical scavenging activity

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
S Ngom ◽  
L Breant ◽  
C Antheaume ◽  
C Minker ◽  
A Leick ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Phenolic Constituents
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