-transparent.png){kind=logo}
Sugars or carbohydrates are identified as the source of free radicals in coffees, ersatz coffees, a number of other food flavouring and colouring agents formed by processes involving heating, and in beers and stouts. The radicals are not derived from phenolic constituents, in contrast to those in wine, and are unlikely to be due solely to the occurrence of Maillard reactions.
Related Publications
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
August 1986,
Environmental health perspectives,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
January 1988,
The Medical journal of Australia,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
May 1988,
The Medical journal of Australia,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
January 1962,
Biofizika,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
October 1969,
Comptes rendus hebdomadaires des seances de l'Academie des sciences. Serie D: Sciences naturelles,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
December 1991,
Klinische Wochenschrift,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
January 2018,
Addiction (Abingdon, England),
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
June 1997,
Environmental health perspectives,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
January 1984,
Biofizika,
J Gonis, and
D G Hewitt, and
G Troup, and
D R Hutton, and
C R Hunter
December 2021,
Scientific reports,
