Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans
Hanjing Wu, Jingyu Gu, Amrit BK, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea, Hafiz Ansar Rasul Suleria
Topics & Concepts
BioavailabilityRoastingChemistryFood scienceAntioxidantCoffea canephoraBioactive compoundPolyphenolComposition (language)Coffea arabicaOrganic chemistryBotanyBiochemistryBiologyPhysical chemistryPhilosophyBioinformaticsLinguisticsCoffee research and impactsTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities