Effect of the roasting level on the content of bioactive and aromatic compoundsin Arabica coffee beans
Robert Rusinek, B. Dobrzański, Marzena Gawrysiak‐Witulska, Aleksander Siger, Aleksandra Żytek, Hamed Karami, Aisha Umar, Tomasz Lipa, Marek Gancarz
Abstract
1. Campa C., Doulbeau S., Dussert S., Hamon S., and Noirot M., 2005. Qualitative relationship between caffeine and chlorogenic acid contents among wild Coffea species. Food Chemistry, 93(1), 135-139. https://doi.org/10.1016/j.food.... CrossRef Google Scholar
Topics & Concepts
Coffea arabicaRoastingChlorogenic acidCaffeineCoffeaFood scienceGreen coffeeHorticultureChemistryBotanyBiologyEndocrinologyPhysical chemistryCoffee research and impacts