Open AccessEffect of Superheated Steam Roasting on Radical Scavenging Activity and Phenolic Content of Robusta Coffee Beans
Author(s) -
Ooi Ee Shan,
Wahidu Zzaman,
Tajul A. Yang
Publication year - 2015
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.5.2.493
Subject(s) - roasting , coffea canephora , chemistry , food science , scavenging , superheated steam , coffea arabica , coffea , antioxidant , botany , horticulture , organic chemistry , superheating , biology , physics , condensed matter physics