Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

Autor: CHAVEZ,Segundo Grimaldo, MENDOZA,Marilu Mestanza, CAETANO,Aline Camila

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the infusion (espresso, V60, siphon,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::624ebcfd964b30051ac1456c2410d79e
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101318