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Effect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans
Version 2 2024-06-04, 15:23
Version 1 2021-09-27, 10:45
journal contribution
posted on 2024-06-04, 15:23 authored by H Wu, J Gu, A BK, MA Nawaz, Colin BarrowColin Barrow, FR Dunshea, HAR SuleriaEffect of processing on bioaccessibility and bioavailability - of bioactive compounds in coffee beans
History
Journal
Food BioscienceVolume
46Article number
ARTN 101373Pagination
1-13Location
Amsterdam, The NetherlandsPublisher DOI
ISSN
2212-4292eISSN
2212-4306Language
EnglishPublication classification
C1 Refereed article in a scholarly journalPublisher
ElsevierUsage metrics
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No categories selectedKeywords
AlkaloidsAnti-nutritional compoundsANTIOXIDANT ACTIVITYBioavailabilityCAFFEINECHLOROGENIC ACIDCoffee beansCONSUMPTIONFERMENTATIONFood Science & TechnologyGREENLife Sciences & BiomedicinePhenolic compoundsPHENOLIC-COMPOUNDSPLASMARoastingScience & TechnologySTARTER CULTURESTRIGONELLINE4102 Ecological applications
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