Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee

Author:

Wongsa Prinya,Khampa Nuttida,Horadee Sineenat,Chaiwarith Jeeranun,Rattanapanone Nithiya

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. Coffee’s country of origin determined by NMR: The Colombian case;Arana;Food Chemistry,2015

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

4. Effect of a green decaffeinated coffee extract on glycemic;Blum;Nutrafoods,2007

5. Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products;Budryn;Food Research International,2013

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