Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans

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言語	英語
著者	Acidri Robert The United Graduate School of Agricultural Sciences, Tottori University, 4–01 Koyama-cho Minami, Tottori 680-8553, Japan Sawai , Yumiko Sawai Coffee Limited, 278–6, Takenouchi danchi, Sakaiminato City, Tottori 648–0046, Japan Sugimoto, Yuko Tottori Institute of Industrial Technology, 2032–3, Nakano-cho, Sakaiminato-shi, Tottori 684–0041, Japan Handa, Takuo The United Graduate School of Agricultural Sciences, Tottori University, 4–01 Koyama-cho Minami, Tottori 680-8553, Japan Sasagawa, Daisuke The United Graduate School of Agricultural Sciences, Tottori University, 4–01 Koyama-cho Minami, Tottori 680-8553, Japan 増永二之 Yamamoto, Sadahiro Faculty of Agriculture, Tottori University, 4–101 Koyama-cho Minami, Tottori 680-8553, Japan Nishihara, Eiji Faculty of Agriculture, Tottori University, 4–101 Koyama-cho Minami, Tottori 680-8553, Japan
主題	alkaloids; antioxidant capacity; carotenoids; chlorophylls; Coffea arabica L; phenolic compounds; sucrose
掲載誌名	ANTIOXIDANTS
巻	9
号	2
ISSN（Online）	2076-3921
発行日	2020-02
DOI	10.3390/antiox9020093
PubMed ID	31979036
出版者	MDPI
資料タイプ	学術雑誌論文
部局	生物資源科学部