Diterpenes in espresso coffee: impact of preparation parameters
The aim of the present study was to evaluate the effect of preparation conditions of espresso coffee (EC) on the diterpenes profile. ECs were prepared from roasted and ground (R&G) Arabica coffee and analyzed for the content of cafestol and kahweol by liquid-liquid extraction followed by HPLC-DA...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2015
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/93186 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/93186 |