Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure

KOCADAĞLI T., GÖKMEN V.

Food Research International, cilt.89, ss.976-981, 2016 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 89
• Basım Tarihi: 2016
• Doi Numarası: 10.1016/j.foodres.2016.03.004
• Dergi Adı: Food Research International
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.976-981
• Anahtar Kelimeler: Antioxidant capacity, QUENCHER, Chlorogenic acid, Green coffee, Roasting, Espresso, SPENT COFFEE GROUNDS, FINAL QUALITY, PHENOLIC-COMPOUNDS, CHLOROGENIC ACIDS, MELANOIDINS, EXTRACTION, FOODS
• Hacettepe Üniversitesi Adresli: Evet