Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes
Flávia de Abreu Pinheiro, Luzia Ferreira Elias, Milton de Jesus Filho, Mariana Uliana Modolo, Juliana de Cássia Gomes Rocha, Mayara Fumiere Lemos, Rodrigo Scherer, Wilton Soares Cardoso
Topics & Concepts
TrigonellineChemistryABTSDPPHChlorogenic acidGallic acidCaffeineAntioxidantFood scienceCaffeic acidOrganic chemistryBiologyEndocrinologyCoffee research and impactsTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities