Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.

  1. Muñoz, A.E.
  2. Hernández, S.S.
  3. Tolosa, A.R.
  4. Burillo, S.P.
  5. Olalla Herrera, M.
Revista:
LWT

ISSN: 0023-6438

Any de publicació: 2020

Volum: 128

Tipus: Article

DOI: 10.1016/J.LWT.2020.109457 GOOGLE SCHOLAR
Font de les dades: Scopus