Yüklüyor......
Thermostability of bioactive compounds during roasting process of coffee beans
The effect of roasting conditions on some physicochemical characteristics of coffee beans as color, browning index, hydroxymethylfurfural (HMF), caffeine, phenolic acids, and antioxidant capacity were investigated. The thermostability of chlorogenic acid and caffeine was investigated using Arrhenius...
Kaydedildi:
| Yayımlandı: | Heliyon |
|---|---|
| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2020
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7679248/ https://ncbi.nlm.nih.gov/pubmed/33251366 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2020.e05508 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|