Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither pro...

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Detalles Bibliográficos
Autores principales: Cwiková, Olga, Komprda, Tomas, Šottníková, Viera, Svoboda, Zdeněk, Simonová, Jana, Slováček, Jan, Jůzl, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602387/
https://www.ncbi.nlm.nih.gov/pubmed/37431043
http://dx.doi.org/10.3390/foods11203295

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602387/
https://www.ncbi.nlm.nih.gov/pubmed/37431043
http://dx.doi.org/10.3390/foods11203295

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