As a service to our authors and readers, this journal provides supporting information supplied by the authors. Such materials are peer reviewed and may be re-organized for online delivery, but are not copy-edited or typeset. Technical support issues arising from supporting information (other than missing files) should be addressed to the authors.

mnfr1916-sup-0001-FigureS1.doc54KFigure S1. Red meat lipid peroxidation in SGF inhibited by coffee as measured by hydroperoxides and MDA accumulation. A. Lipid peroxidation of red meat(▪); Red meat and coffee AG(▲);Red meat and coffee A(●). B. MDA accumulation of red meat lipid peroxidation after 100 min in SGF.
mnfr1916-sup-0002-TableS1.rtf39KTable S1. The amount of total polyphenols in commercial brands as measured by Folin-Ciocalteu method.
mnfr1916-sup-0003-TableS2.rtf37KTable S2. Chlorogenic acids content of GCEP and coffee A determined by HPLC.
mnfr1916-sup-0004-TableS3.rtf50KTable S3. Inhibition of red meat lipid peroxidation in SGF by commercial coffee beverages.
mnfr1916-sup-0005-supmat.doc34KSupplementary Material

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.