Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

• Autorzy: Rusinek R. , Dobrzanski J B. , Gawrysiak-Witulska M. , Siger A. , Zytek A. , Karami H. , Umar A. , Lipa T. , Gancarz M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2024
• Tom: 38
• Numer: 1
• Opis fizyczny: p.31-42,fig.,ref.

Twórcy

autor

Rusinek R.

• Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

autor

Dobrzanski J B.

• Institute of Technology and Life Sciences, National Research Institute, Falenty, Al. Hrabska 3, 05-090 Raszyn, Poland

autor

Gawrysiak-Witulska M.

• Department of Dairy and Process Engineering, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland

autor

Siger A.

• Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland

autor

Zytek A.

• Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

autor

Karami H.

• Department of Petroleum Engineering, College of Engineering, Knowledge University, 44001 Erbil, Iraq

autor

Umar A.

• Institute of the Botany, University of the Punjab, Lahore, 54590, Pakistan

autor

Lipa T.

• Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland

autor

Gancarz M.

• Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland
• Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

Identyfikatory

DOI

10.31545/intagr/176300