Effect of post-harvest drying process on chlorogenic acids, antioxidant activities and CIE-Lab color of Thai Arabica green coffee beans
Fareeya Kulapichitr, Chaleeda Borompichaichartkul, Mingchih Fang, Inthawoot Suppavorasatit, Keith R. Cadwallader
Topics & Concepts
Chlorogenic acidChemistryFood scienceLightnessPostharvestAntioxidantGreen coffeeAntioxidant capacityHorticultureBiochemistryBiologyComputer scienceArtificial intelligenceCoffee research and impactsTea Polyphenols and EffectsOrganic Food and Agriculture