Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.
- Muñoz, A.E.
- Hernández, S.S.
- Tolosa, A.R.
- Burillo, S.P.
- Olalla Herrera, M.
Revista:
LWT
ISSN: 0023-6438
Año de publicación: 2020
Volumen: 128
Tipo: Artículo