Quality and biochemical composition of Ethiopian coffee varied with growing region and locality-Reference-Cited by-同舟云学术

Quality and biochemical composition of Ethiopian coffee varied with growing region and locality

Published:2023-01 Issue: Volume:115 Page:105015
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Worku Mohammed^ORCID,Astatkie Tessema,Boeckx Pascal

Funder

VLIRUOS

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. Climatic factors directly impact the volatile organic compound fingerprint in green arabica coffee bean as well as coffee beverage quality;Bertrand;Food Chem.,2012

4. Mechanism of antiglycating properties of syringic and chlorogenic acids in in vitro glycation system;Bhattacherjee;Food Res. Int.,2015

5. Isolation and characterisation of methanol-soluble fraction of Alternanthera philoxeroides (Mart.) - evaluation of their antioxidant, α-glucosidase inhibitory and antimicrobial activity in in vitro systems;Bhattacherjee;Nat. Prod. Res.,2014

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5. Simultaneous Quantification of Cis- and Trans-Chlorogenic Acid Isomers and Caffeine in Green Coffee Bean Extracts by Uhplc–Uv with Ms Confirmation;2024