Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009)

Sacchetti G; Di Mattia C; Pittia P; Mastrocola D

Journal of Food Engineering, Vol.91, No.2, 372-372, 2009

DOI10.1016/j.jfoodeng.2008.09.001 Export Citation

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction (vol 90, pg 74, 2009)

Sacchetti G, Di Mattia C, Pittia P, Mastrocola D