Supercritical CO2 Decaffeination of Unroasted Coffee Beans Produces Melanoidins with Distinct NF-κB Inhibitory Activity
Version of Record online: 8 AUG 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages H182–H186, September 2011
How to Cite
Chen, Y., Brown, P. H., Hu, K., Black, R. M., Prior, R. L., Ou, B. and Chu, Y.-F. (2011), Supercritical CO2 Decaffeination of Unroasted Coffee Beans Produces Melanoidins with Distinct NF-κB Inhibitory Activity. Journal of Food Science, 76: H182–H186. doi: 10.1111/j.1750-3841.2011.02304.x
- Issue online: 20 SEP 2011
- Version of Record online: 8 AUG 2011
- MS 20110402 Submitted 3/30/2011, Accepted 6/9/2011.
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