Prohlížení dle předmětu "degree of roasting"
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Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content
(MDPI AG (Multidisciplinary Digital Publishing Institute-MDPI), 2022)An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide ...
