How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables-Reference-Cited by-同舟云学术

How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables

Published:2017-06-21 Issue: Volume: Page:
ISSN:
Container-title:The Question of Caffeine
language:
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Author:

Severini Carla,Derossi Antonio,Ricci Ilde,Fiore Anna Giuseppina,Caporizzi Rossella

Publisher

InTech

Link

http://www.intechopen.com/download/pdf/55623

Reference133 articles.

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2. Clarke RJ. Coffee: Roast and Ground. Encyclopedia of Food Sciences and Nutrition. 2nd ed; 2003. pp. 1487-1493. Available from: http://lenscoffee.com [Accessed: 21-02-2017]

3. Farah A. Coffee constituent. In: Chu YF, editor. Coffee: Emerging Health Effects and Disease Prevention. Oxford: Blackwell Publishing Ltd; 2012; 352. ISBN: 978-0-470-95878-0

4. Bicho NC, Lidon FC, Ramalho JC, Leitao AE. Quality assessment of Arabica and Robusta green and roasted coffees—A review. Emirates Journal of Food and Agriculture. 2013;25:945-950. DOI: 10.9755/ejfa.v25i12.17290

5. Babova O, Occhipinti A, Maffei M. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin. Phytochemistry. 2016;123:33-39. DOI: 10.1016/j.phytochem.2016.01.016

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