Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure

Food Research International

Volumn 89, Issue , 2016, Pages 976-981

  Kocadağlı, Tolgahan ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Chlorogenic acid; Espresso; Green coffee; QUENCHER; Roasting

Indexed keywords

AGENTS; ANTIOXIDANTS; COFFEE; EXTRACTION; FERMENTATION;

ANTIOXIDANT CAPACITY; CHLOROGENIC ACIDS; ESPRESSO; GREEN COFFEE; QUENCHER; ROASTING;

BEVERAGES;

EID: 84959920888     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.03.004     Document Type: Article

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