Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition
Senem Kamiloğlu, Tuğba Özdal, Sena Bakır, Esra Çapanoğlu
Topics & Concepts
Food scienceChemistrySugarPolyphenolFlavonoidCatechinAntioxidantBiochemistryFermentation and Sensory AnalysisCoffee research and impactsTea Polyphenols and Effects