Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258
Article first published online: 28 NOV 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 2, pages 406–415, February 2012
How to Cite
Tfouni, S. A. V., Serrate, C. S., Carreiro, L. B., Camargo, M. C. R., Teles, C. R. A., Cipolli, K. M. V. A. B. and Furlani, R. P. Z. (2012), Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC-62 and Coffea canephora cv. Apoatã IAC-2258. International Journal of Food Science & Technology, 47: 406–415. doi: 10.1111/j.1365-2621.2011.02854.x
- Issue published online: 13 JAN 2012
- Article first published online: 28 NOV 2011
- (Received 25 May 2011; Accepted in revised form 24 September 2011)
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