Title
Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – influence of steaming, decaffeination and roasting processes on coffee beans
Authors
[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee
Scientific discipline (Law 2.0)
Year of publication
2020
Published in
Article type
scientific article
Publication language
english
Keywords
EN
- coffee
- yerba mate tea
- LC-MS/MS
- methylxantines
- nicotinic acid
- nicotinamide
- roasted grain beverages
Date of online publication
30.03.2020
Pages (from - to)
109344-1 - 109344-9
Comments
Article number: 109344
Ministry points / journal
100
Ministry points / journal in years 2017-2021
100
Impact Factor
4,952
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