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Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples.

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Title: Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples.
Authors: Freitas VV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rodrigues Borges LL; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Dias Castro GA; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil., Henrique Dos Santos M; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil., Teixeira Ribeiro Vidigal MC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Fernandes SA; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil., Stringheta PC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.
Source: Heliyon [Heliyon] 2023 Aug 29; Vol. 9 (9), pp. e19580. Date of Electronic Publication: 2023 Aug 29 (Print Publication: 2023).
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Data: Impact of different roasting conditions on the chemical composition, antioxidant activities, and color of Coffea canephora and Coffea arabica L. samples.
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  Data: <searchLink fieldCode="AU" term="%22Freitas+VV%22">Freitas VV</searchLink>; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.<br /><searchLink fieldCode="AU" term="%22Rodrigues+Borges+LL%22">Rodrigues Borges LL</searchLink>; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.<br /><searchLink fieldCode="AU" term="%22Dias+Castro+GA%22">Dias Castro GA</searchLink>; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil.<br /><searchLink fieldCode="AU" term="%22Henrique+Dos+Santos+M%22">Henrique Dos Santos M</searchLink>; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil.<br /><searchLink fieldCode="AU" term="%22Teixeira+Ribeiro+Vidigal+MC%22">Teixeira Ribeiro Vidigal MC</searchLink>; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.<br /><searchLink fieldCode="AU" term="%22Fernandes+SA%22">Fernandes SA</searchLink>; Department of Chemistry, Federal University of Viçosa, Viçosa, Brazil.<br /><searchLink fieldCode="AU" term="%22Stringheta+PC%22">Stringheta PC</searchLink>; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.
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  Data: <searchLink fieldCode="JN" term="%22101672560%22">Heliyon</searchLink> [Heliyon] 2023 Aug 29; Vol. 9 (9), pp. e19580. <i>Date of Electronic Publication: </i>2023 Aug 29 (<i>Print Publication: </i>2023).
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Ltd%22">Elsevier Ltd </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101672560 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Print <i>ISSN: </i>2405-8440 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2224058440%22">24058440 </searchLink><i>NLM ISO Abbreviation: </i>Heliyon <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.1016/j.heliyon.2023.e19580
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              Text: 2023 Aug 29
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