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Article


Title

Usage of capillary isotachophoresis and antioxidant capacity measurement in analysis of changes in coffee properties after roasting, steaming and decaffeination

Authors

[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[6.5] Chemical sciences

Year of publication

2017

Published in

Food Analytical Methods

Journal year: 2017 | Journal volume: vol. 10 | Journal number: iss. 5

Article type

scientific article

Publication language

english

Keywords
EN
  • Capillary isotachophoresis
  • ABTS assay
  • DPPH assay
  • Coffee brew
  • Chelating activity
  • Folin-Ciocalteu assay
Pages (from - to)

1245 - 1251

DOI

10.1007/s12161-016-0679-z

Points of MNiSW / journal

30.0

Points of MNiSW / journal in years 2017-2021

30.0

Impact Factor

2.245

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