Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds

The protein fraction, important for coffee cup quality, is modified during post-harvest treatment prior to roasting. Proteins may interact with phenolic compounds, which constitute the major metabolites of coffee, where the processing affects these interactions. This allows the hypothesis that the p...

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Detalles Bibliográficos
Autores principales: Campos, Gustavo A. Figueroa, Kruizenga, Johannes G. K. T., Sagu, Sorel Tchewonpi, Schwarz, Steffen, Homann, Thomas, Taubert, Andreas, Rawel, Harshadrai M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775169/
https://www.ncbi.nlm.nih.gov/pubmed/35053890
http://dx.doi.org/10.3390/foods11020159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775169/
https://www.ncbi.nlm.nih.gov/pubmed/35053890
http://dx.doi.org/10.3390/foods11020159

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