Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity - Publication - Bridge of Knowledge

Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity

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Authors (6)

Paweł Górnaś
Krzysztof Dwiecki
Aleksander Siger
Jolanta Tomaszewska-Gras dr hab.
Michał Michalak
Krzysztof Polewski

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: EUROPEAN FOOD RESEARCH AND TECHNOLOGY no. 242, edition 5, pages 641 - 653,
ISSN: 1438-2377
ISSN:: 1438-2377
Publication year:: 2016
DOI:: Digital Object Identifier (open in new tab) 10.1007/s00217-015-2572-1
Verified by:: No verification

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