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Article


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)

[6.5] Chemical sciences

Year of publication

2020

Published in

LWT-food science and technology

Journal year: 2020 | Journal volume: vol. 125

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

DOI

10.1016/j.lwt.2020.109344

URL

https://doi.org/10.1016/j.lwt.2020.109344

Comments

Article number: 109344

Points of MNiSW / journal

100.0

Points of MNiSW / journal in years 2017-2021

100.0

Impact Factor

4.952

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