Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee
Keywords:
Coffee
Roasting
Antioxidant
Coffee; Roasting; Antioxidant; Phenolic compounds
Maillard reaction products
Citation:
Ludwig IA, Bravo J, Paz De Pena M, Cid C. Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee. LWT-Food Sci Technol 2013 MAY;51(2):553-559
Statistics and impact
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