Espresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discrimination-Reference-Cited by-同舟云学术

Espresso beverages of pure origin coffee: Mineral characterization, contribution for mineral intake and geographical discrimination

Published:2015-06 Issue: Volume:177 Page:330-338
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oliveira Marta,Ramos Sandra,Delerue-Matos Cristina,Morais Simone

Funder

FEDER

FCT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles;Alves;Food Chemistry,2009

3. Chemical profiling to differentiate geographic growing origins of coffee;Anderson;Journal of Agriculture and Food Chemistry,2002

4. The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee;Barbosa;Food Research International,2013

5. Comparison of bean biochemical composition and beverage quality of arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America;Bertrand;Tree Physiology,2006

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