EFFECT OF GREEN AND ROASTED COFFEE ANTIOXIDANTS ON QUALITY AND SHELF LIFE OF COOKIES AND CHOCOLATES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00710.x/fullpdf
Reference26 articles.
1. Antioxidant properties of Arabica and Robusta coffee extracts prepared under different conditions;BUDRYN;Dtsch. Lebensmitt. Rundsch.,2008
2. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans;BUDRYN;Eur. Food Res. Technol.,2009
3. Coffee antioxidant properties: Effect of milk addition and processing conditions;DUPAS;J. Food Sci.,2006
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