Reducing capacity of melanoidins measures by the Folin–Ciocalteu method.
C: coffee; DC: decaffeinated coffee; TC20: torrefacto coffee 20%; TC100: torrefacto
coffee 100%; SC: Soluble coffee; DSC: decaffeinated soluble coffee; GSC: gold soluble
coffee; GrSC: green soluble coffee; CH: chocolate; V: balsamic vinegar; BC: bread
crust; BB: black beer; PB: pilsner beer; SW: sweet wine; B: biscuits; BCer: breakfast
cereals.