Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total fla...

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Bibliographic Details
Main Authors: Ahmad Mohammad Salamatullah, Khizar Hayat, Fohad Mabood Husain, Mohammed Asif Ahmed, Shaista Arzoo, Abdullah Mohammed Alghunaymi, Abdulhakeem Alzahrani, Heba Kahlil Alyahya, Nawal Al-Badr, Mohammed Bourhia
Format: Article
Language:English
Published: Hindawi Limited 2021-01-01
Series:Evidence-Based Complementary and Alternative Medicine
Online Access:http://dx.doi.org/10.1155/2021/4908033

Internet

http://dx.doi.org/10.1155/2021/4908033

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