Pigmented melanoidinic extracts from non-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death

Marco ARLORIO; JD COISSON; F TRAVAGLIA; MONICA LOCATELLI; C BOTTINI; L TESSITORE; A. MARTELLI

Pigmented melanoidinic extracts from non-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death

Marco ARLORIO, JD COISSON, F TRAVAGLIA, MONICA LOCATELLI, C BOTTINI, L TESSITORE, A. MARTELLI

Dipartimento di Scienze del Farmaco

Risultato della ricerca: Capitolo in libro/report/atti di convegno › Contributo in volume (Capitolo o Saggio) › peer review

Lingua originale	Inglese
Titolo della pubblicazione ospite	Pigments in food. A challenge to life sciences
Editore	Shaker Verlag
Pagine	167-169
Numero di pagine	3
Volume	1
ISBN (stampa)	383225479X
Stato di pubblicazione	Pubblicato - 1 gen 2006

Accesso al documento

http://hdl.handle.net/11579/19228

Altri file e collegamenti

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Cita questo

ARLORIO, M., COISSON, JD., TRAVAGLIA, F., LOCATELLI, MONICA., BOTTINI, C., TESSITORE, L., & MARTELLI, A. (2006). Pigmented melanoidinic extracts from non-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death. In Pigments in food. A challenge to life sciences (Vol. 1, pagg. 167-169). Shaker Verlag. http://hdl.handle.net/11579/19228

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author = "Marco ARLORIO and JD COISSON and F TRAVAGLIA and MONICA LOCATELLI and C BOTTINI and L TESSITORE and A. MARTELLI",

year = "2006",

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ARLORIO, M, COISSON, JD, TRAVAGLIA, F, LOCATELLI, MONICA, BOTTINI, C, TESSITORE, L & MARTELLI, A 2006, Pigmented melanoidinic extracts from non-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death. in Pigments in food. A challenge to life sciences. vol. 1, Shaker Verlag, pagg. 167-169. <http://hdl.handle.net/11579/19228>

Pigmented melanoidinic extracts from non-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death. / ARLORIO, Marco; COISSON, JD; TRAVAGLIA, F et al.
Pigments in food. A challenge to life sciences. Vol. 1 Shaker Verlag, 2006. pag. 167-169.

Risultato della ricerca: Capitolo in libro/report/atti di convegno › Contributo in volume (Capitolo o Saggio) › peer review

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T1 - Pigmented melanoidinic extracts from non-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death

AU - ARLORIO, Marco

AU - COISSON, JD

AU - TRAVAGLIA, F

AU - LOCATELLI, MONICA

AU - BOTTINI, C

AU - TESSITORE, L

AU - MARTELLI, A.

PY - 2006/1/1

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BT - Pigments in food. A challenge to life sciences

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