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Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.

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Title: Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.
Authors: Alnsour, Lilian1 (AUTHOR) l.alnsour@ammanu.edu.jo, Issa, Reem1 (AUTHOR) r.issa@ammanu.edu.jo, Awwad, Shady2 (AUTHOR) sh_awwad@asu.edu.jo, Albals, Dima3 (AUTHOR) dimabals@yu.edu.jo, Al-Momani, Idrees4 (AUTHOR) imomani@yu.edu.jo
Source: Molecules. Mar2022, Vol. 27 Issue 5, p1591. 1p.
Database: Academic Search Ultimate
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  Data: Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.
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  Data: <searchLink fieldCode="JN" term="%22Molecules%22">Molecules</searchLink>. Mar2022, Vol. 27 Issue 5, p1591. 1p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=155706878
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        Value: 10.3390/molecules27051591
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      – Code: eng
        Text: English
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      – TitleFull: Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels.
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              Text: Mar2022
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              Y: 2022
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