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. |
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| 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 |
| ISSN: | 2405-8440 |
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| DOI: | 10.1016/j.heliyon.2023.e19580 |
