Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

We investigated the effects of different drying methods (room temperature drying, heat pump drying, freeze drying, microwave vacuum drying [MVD], and combined microwave power vacuum drying) on the active ingredients of green coffee beans. We specifically focused on eleven phenolic acids, total pheno...

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Detalles Bibliográficos
Autores principales: Cheng, Ke, Dong, Wenjiang, Long, Yuzhou, Zhao, Jianping, Hu, Rongsuo, Zhang, Yanjun, Zhu, Kexue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418437/
https://www.ncbi.nlm.nih.gov/pubmed/30918651
http://dx.doi.org/10.1002/fsn3.948

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6418437/
https://www.ncbi.nlm.nih.gov/pubmed/30918651
http://dx.doi.org/10.1002/fsn3.948

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