Objetivo 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. Programa(s) FP5-LIFE QUALITY - Specific Programme for research, technological development and demonstration on "Quality of life and management of living resources", 1998-2002 Tema(s) 1.1.1.-1. - Key action Food, Nutrition and Health Convocatoria de propuestas Data not available Régimen de financiación RGI - Research grants (individual fellowships) Coordinador UNIVERSITY OF READING Aportación de la UE Sin datos Dirección Early Gate 4, Whiteknights RG6 6AP READING Reino Unido Ver en el mapa Coste total Sin datos
