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

KOCADAĞLI T., GÖKMEN V.

Food Research International, vol.89, pp.976-981, 2016 (SCI-Expanded, Scopus)

  • Publication Type: Article / Article
  • Volume: 89
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodres.2016.03.004
  • Journal Name: Food Research International
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.976-981
  • Keywords: Antioxidant capacity, QUENCHER, Chlorogenic acid, Green coffee, Roasting, Espresso, SPENT COFFEE GROUNDS, FINAL QUALITY, PHENOLIC-COMPOUNDS, CHLOROGENIC ACIDS, MELANOIDINS, EXTRACTION, FOODS
  • Hacettepe University Affiliated: Yes