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Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from <i>Coffea arabica</i> cv. Java

Coffee roasting is the process of applying heat to green coffee beans to bring out flavors through chemical changes. This study aimed to investigate the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from <i>Coffea arabica</i> cv. Java in Laos. Green co...

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Principais autores: Sunyoon Jung, Sunyoung Gu, Seung-Hun Lee, Yoonhwa Jeong
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-07-01
Serier:Applied Sciences
Fag:
<i>Coffea arabica</i> cv. Java
espresso
drip
roasting degree
antioxidant capacity
Online adgang:https://www.mdpi.com/2076-3417/11/15/7025
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