Coffee: Analysis and Composition-Reference-Cited by-同舟云学术

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Coffee: Analysis and Composition

Published:2016 Issue: Volume: Page:225-231
ISSN:
Container-title:Encyclopedia of Food and Health
language:
Short-container-title:

Author:

Cid M.C.,de Peña M-P.

Publisher

Elsevier

Reference20 articles.

1. Food chemistry;Belitz,2009

2. Evaluation of Spent Coffee obtained from the most common coffeemakers as a source of hydrolytic bioactive compounds;Bravo;Journal of Agricultural and Food Chemistry,2012

3. Coffee,1989

4. Coffee. Recent developments,2001

5. Functional properties of coffee and coffee by-products;Esquivel;Food Research International,2012

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model Approach;Foods;2024-05-03

2. Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics;Food Research International;2024-01

3. Physical and chemical attributes of beans damaged by the coffee berry borer at different levels of infestation;Bragantia;2024

4. The essential oil profiles of arabica coffee beans produced during roasting;AIP Conference Proceedings;2024

5. Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions;Foods;2023-10-21

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