Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study-Reference-Cited by-同舟云学术

Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study

Published:2024-03 Issue: Volume:35 Page:100892
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Herawati Dian^ORCID,Armawan Mochamad Savin,Nurhaliza Nazwa,Mu'arij Fiham Afwan,Yulianti ^ORCID,Hunaefi Dase,Noviasari Santi

Funder

Kementerian Pendidikan Kebudayaan Riset dan Teknologi

Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi

Publisher

Elsevier BV

Reference44 articles.

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5. Quantification of caffeine and chlorogenic acid in green and roasted coffee samples using HPLC-DAD and evaluation of the effect of degree of roasting on their levels;Awwad;Molecules,2021

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1. Coffea plant (Caffeine): Examining its Impact on Physical and Mental Health;European Journal of Medical and Health Research;2024-03-01