Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes-Reference-Cited by-同舟云学术

Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes

Published:2021-01 Issue: Volume:336 Page:127701
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Abreu Pinheiro Flávia,Ferreira Elias Luzia,de Jesus Filho Milton,Uliana Modolo Mariana,Gomes Rocha Juliana de Cássia,Fumiere Lemos Mayara,Scherer Rodrigo^ORCID,Soares Cardoso Wilton

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference67 articles.

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4. Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans;Badmos;Food Research International,2019

5. Green tea can supress rabbit ovarian functions in vitro and in vivo;Baláži;Theriogenology,2019

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