Antithrombotic effects of pyridinium compounds formed from trigonelline upon coffee roasting.
Kalaska B, Piotrowski L, Leszczynska A, Michalowski B, Kramkowski K, Kaminski T, Adamus J, Marcinek A, Gebicki J, Mogielnicki A, Buczko W.
Kalaska B, et al. Among authors: michalowski b.
J Agric Food Chem. 2014 Apr 2;62(13):2853-60. doi: 10.1021/jf5008538. Epub 2014 Mar 20.
J Agric Food Chem. 2014.
PMID: 24650005