Caffeine and chlorogenic acids intake from coffee brew: Influence of roasting degree and brewing procedure

International Journal of Food Science and Technology

Volumn 49, Issue 3, 2014, Pages 747-752

  Tfouni, Silvia A V ^a   Carreiro, Larissa B ^a   Teles, Camila R A ^a   Furlani, Regina P Z ^a   Cipolli, Katia M V A B ^a   Camargo, Mônica C R ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Caffeine; Caffeoylquinic acids; Coffee brew; Intake; Roasting degree

Indexed keywords

EID: 84894272663     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12361     Document Type: Article

References (28)

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