Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage.

Yildirim, Sevinc; Demir, Ersin; Gok, Ilkay; Aboul-Enein, Hassan Y

Yildirim, Sevinc; Demir, Ersin; Gok, Ilkay; Aboul-Enein, Hassan Y.

Afiliação

Yildirim S; Department of Gastronomy, Faculty of Applied Sciences, Istanbul Okan University, Istanbul, 34959 Turkey.
Demir E; Deparment of Analytical Chemistry, Faculty of Pharmacy, Afyonkarahisar University of Health Sciences, Aftonkarahisar, 03200 Turkey.
Gok I; Department of Gastronomy, Faculty of Applied Sciences, Istanbul Okan University, Istanbul, 34959 Turkey.
Aboul-Enein HY; Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, National Research Center, Cairo, 12622 Egypt.

J Food Sci Technol ; 60(7): 1933-1943, 2023 Jul.

Article em En | MEDLINE | ID: mdl-37206418