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Antioxidant propierties of coffee: implications for adding healt benefits.

Objective

The aim of this project is to look at the production of maillard reaction products (melanoidins) formed during the coffee roasting and examine their antioxidant properties, which are important for human health.

Funding Scheme

RGI - Research grants (individual fellowships)

Coordinator

UNIVERSITY OF READING
Address
Early Gate 4, Whiteknights
RG6 6AP Reading
United Kingdom