Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total fla...

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Detalles Bibliográficos
Autores principales: Mohammad Salamatullah, Ahmad, Hayat, Khizar, Mabood Husain, Fohad, Asif Ahmed, Mohammed, Arzoo, Shaista, Mohammed Alghunaymi, Abdullah, Alzahrani, Abdulhakeem, Alyahya, Heba Kahlil, Al-Badr, Nawal, Bourhia, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8478573/
https://www.ncbi.nlm.nih.gov/pubmed/34594390
http://dx.doi.org/10.1155/2021/4908033

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8478573/
https://www.ncbi.nlm.nih.gov/pubmed/34594390
http://dx.doi.org/10.1155/2021/4908033

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