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Navegação Food Science and Technology por assunto "Antioxidant"
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(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-07-15)The objective of the research was to evaluate the antioxidant activity, phenols and volatile compounds of different types coffee infusions. We worked with the Catimor coffee variety and used five methods to obtain the ... -
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2022-03-07)This study aims to improve the functional properties of robusta coffee by adding crude gambir extract. A completely randomized non-factorial design with 5 treatments is used and each treatment was repeated three times. The ...
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