Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity
Author:
Affiliation:
1. Department of Environmental Toxicology, University of California, Davis, One Shields Avenue, Davis, California 95616
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900012b
Reference32 articles.
1. Chlorogenic acid and caffeine contents in various commercial brewed coffees
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