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Influence of Post-Harvest Processing and Drying Techniques on ...
According to Farah et al. (2005), CGA is the main phenolic compound in coffee beans and its concentration is the highest in coffee beans than other coffee parts ...
udc 579 antibacterial activity of green coffee bean extract against ...
CGA, EGCG, and curcumin bind to AGTR1 with smaller binding energy than metformin and showed stability of structure and interaction among those ...
modifying coffee quality by chemical manipulation
Animal carcinogens found in heated foods and beverages have been a significant health concern since the 1970's, when trace levels of these compounds were ...