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| Zdroj: |
Food Weekly News; 6/20/2024, p53-53, 1p |
| Abstrakt: |
A recent study conducted by researchers at Korea University aimed to understand the factors that influence the sour taste of coffee and the properties of chlorogenic acid. The study found that the pH of coffee bean extract decreased up to a certain level of roasting, but increased with higher levels of roasting. This effect was attributed to chlorogenic and caffeic acids. The study also identified four types of chlorogenic acid in green coffee bean extract and found that thermal stability differs between these types. The findings contribute to a better understanding of coffee and chlorogenic acid. [Extracted from the article] |
| Databáze: |
Complementary Index |
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