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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees.
Pilipczuk, Tadeusz; Kusznierewicz, Barbara; Zielinska, Danuta; Bartoszek, Agnieszka.
Afiliação
  • Pilipczuk T; Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, G. Narutowicza 11/12, 80-233 Gdansk, Poland.
  • Kusznierewicz B; Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, G. Narutowicza 11/12, 80-233 Gdansk, Poland.
  • Zielinska D; Department of Chemistry, University of Warmia and Mazury, Plac Lódzki 4, 10-727 Olsztyn, Poland.
  • Bartoszek A; Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, G. Narutowicza 11/12, 80-233 Gdansk, Poland.
J Food Sci Technol ; 52(9): 5736-44, 2015 Sep.
Article em En | MEDLINE | ID: mdl-26344987
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article