Work

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

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.05.059

Authors: Ivana Hečimović, Ana Belščak-Cvitanović, Dunja Horžić, Draženka Komes

Institution: University of Zagreb

Language: English

Topic: Coffee research and impacts

Subfield: Pharmacology (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1980914868

FWCI: 9.276

Cites: 58

Cited by: 336

Related to: 10