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Updated: Jan 21, 2026

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Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting

Toshiya Masuda1, Yuya Fukuyama1, Sayaka Doi1

  • 1Graduate School of Human Life Science , Osaka City University , Sumiyoshi, Osaka 558-8585 , Japan.

Journal of Agricultural and Food Chemistry
|July 24, 2019
PubMed

Keywords:
caffeic acidroasting temperaturestructure identificationthermal reactionxanthine oxidase inhibition

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