Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

2011/05/21 by Ivana Hečimović, Ana Belščak‐Cvitanović, Ana Belščak-Cvitanović +2 · 1 voice
Medicine · #Coffee research and impacts #Phytochemicals and Antioxidant Activities #Tea Polyphenols and Effects

paper · doi:10.1016/j.foodchem.2011.05.059

openalex publication_date 2011/05/21 · crossref created 2011/05/21 · crossref issued 2011/12/01 · crossref published 2011/12/01 · crossref published-print 2011/12/01 · crossref deposited 2023/06/06 · openalex created_date 2025/10/10 · crossref indexed 2026/07/01 · openalex updated_date 2026/07/22

Citations

• The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
• An Estimate of the Nonflavonoid Phenols in Wines

Discussions

• actually your initial instinct was correct! doi.org/10.1016/j.fo... [bsky, 0 points, 0 comments]