Effect of Brewed Coffee Preparation and Degree of Roast on the Antioxidant Capacity of Coffee
碩士 === 輔仁大學 === 食品營養學系 === 91 === The antioxidant capacity of cold and hot brewed coffees prepared from medium- and dark-roasted Brazil and Mandheling coffee beans was studied. The effect of additions of coffee whitener and milk products to brewed coffee and the difference in antioxidant...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2003
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73849704361682513606 |