Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.
Adelaida Esteban Muñoz, Silvia Sánchez-Hernández, Alba Recio Tolosa, Sergio Pérez Burillo, Manuel Olalla Herrera
Topics & Concepts
Sensory systemAntioxidant capacityFood scienceSensory analysisChemistryGreen coffeeRoastingPhenolsAntioxidantPsychologyOrganic chemistryCognitive psychologyPhysical chemistryCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects