Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation

European Food Research and Technology

Volumn 242, Issue 8, 2016, Pages 1403-1409

  Jeszka Skowron, Magdalena ^a   Sentkowska, Aleksandra ^b   Pyrzyńska, Krystyna ^b   De Peña, Maria Paz ^c  

^a POZNAN UNIVERSITY OF TECHNOLOGY   (Poland)

^b UNIVERSITY OF WARSAW   (Poland)

^c UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Antioxidant activity; Caffeine; Chlorogenic acids; Green coffee; HPLC DAD

Indexed keywords

ANTIOXIDANTS; CAFFEINE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CAFFEINE CONTENTS; CHLOROGENIC ACIDS; FLAVOR FORMATION; GEOGRAPHICAL ORIGINS; GREEN COFFEE; GREEN COFFEE BEANS;

COFFEE;

EID: 84957612541     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2643-y     Document Type: Article

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