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The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews

Nurhan Uslu

2022European Food Research and Technology18 citationsDOI

Topics & Concepts

ChemistryCaffeineBrewingDecoctionDPPHRutinFood scienceQuercetinCaffeic acidABTSAntioxidantGallic acidCatechinFlavonoidChromatographyTraditional medicinePolyphenolFermentationOrganic chemistryMedicineEndocrinologyCoffee research and impactsTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews | Litcius