Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee.
About the publication
Record:
VÁRADY, Matúš - TAUCHEN, Jan - KLOUČEK, Pavel - POPELKA, Peter. Effects of total dissolved solids, extraction yield, grinding, and method of preparation on antioxidant activity in fermented specialty coffee. In: Fermentation. 2022. ISSN 2311-5637, Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]
(2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
(2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
Year:
2022
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
UVMP share:
90 %
Edition:
Fermentation
Vol. 8, no. 8 (2022), art. no. 375, p. [1-9]
Country of issue:
Switzerland
ISSN:
2311-5637
Research area:
120 - Chemistry, chemical technology and biotechnology
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2022: 3.700 - IF, 43 - H-index, 4.500 - IF 5y, 0.518 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q
Language:
english
Citations:
2023-2023: [1] VERNI, Michela - RIZZELLO, Carlo Giuseppe. The Antioxidant Potential of Fermented Foods: Challenges and Future Trends. In Fermentation, 2023-09-01, 9, 9, pp. Dostupné na: https://doi.org/10.3390/fermentation9090790.