Impact of roasting and grinding on coffee polysaccharide structure and derived melanoidins: Influence on cholesterol solubilization by bile salt micelles.
- DOI
- 10.1016/j.ijbiomac.2026.154039
- Published
- 2026 Aug 13
- Container
- International journal of biological macromolecules
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2026.154039,
title = {Impact of roasting and grinding on coffee polysaccharide structure and derived melanoidins: Influence on cholesterol solubilization by bile salt micelles.},
author = {Machado F and Del Castillo MD and Coimbra MA and Coreta-Gomes F},
year = {2026},
journal = {International journal of biological macromolecules},
doi = {10.1016/j.ijbiomac.2026.154039},
url = {https://doi.org/10.1016/j.ijbiomac.2026.154039}
}RIS
TY - JOUR TI - Impact of roasting and grinding on coffee polysaccharide structure and derived melanoidins: Influence on cholesterol solubilization by bile salt micelles. AU - Machado F AU - Del Castillo MD AU - Coimbra MA AU - Coreta-Gomes F PY - 2026 JO - International journal of biological macromolecules DO - 10.1016/j.ijbiomac.2026.154039 UR - https://doi.org/10.1016/j.ijbiomac.2026.154039 ER -
APA
F, M., MD, D. C., MA, C., & F, C. (2026). Impact of roasting and grinding on coffee polysaccharide structure and derived melanoidins: Influence on cholesterol solubilization by bile salt micelles.. International journal of biological macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.154039
Source records
- pubmed · retrieved 2026-09-26T13:15:10.489Z
- europe-pmc · retrieved 2026-09-26T13:15:10.440Z