Physicochemical Properties and Bioactive Compounds of Coffee Extracts Prepared by Partial Substitution with Wheat and Barley Grass
Author:
Affiliation:
1. Department of Food Science and Biotechnology, Gachon University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-05-509.pdf
Reference38 articles.
1. Evaluation of pigment, antioxidant capacity and bioactive compounds in microgreens of wheat landraces and cereals
2. AOAC. Official methods of analysis. 20th ed. Association of Official Analytical Chemists International, Arlington, VA, USA. 2016.
3. Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions
4. Coffee Processing Methods, Coffee Quality and Related Environmental Issues
5. From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing
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