Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A92128" target="_blank" >RIV/60460709:41210/22:92128 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S002364382201180X" target="_blank" >https://www.sciencedirect.com/science/article/pii/S002364382201180X</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2022.114245" target="_blank" >10.1016/j.lwt.2022.114245</a>

Result language
angličtina
Original language name
Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds
Original language description
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the antioxidant activity and bioactive and volatile compounds in green and roasted specialty coffees from various countries of origin (Nicaragua, Ethiopia, Peru, Burundi).
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
40101 - Agriculture

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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