Publication output

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

About the publication

Record:

VÁRADY, Matúš - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds. In: LWT - Food Science and Technology. 2022. ISSN 0023-6438, Vol. 172, no. (2022), art. no. 114245, p. [1-8]
(2022: 6.000 - IF, 158 - H-index, 6.000 - IF 5y, 1.173 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)

Year:

2022

Category:

V3 - Scientific output of publication activity from the journal

Output type:

CLA - article

Authors:

VÁRADY Matúš

35 %

TAUCHEN Jan

10 %

FRAŇKOVÁ Adéla

10 %

KLOUČEK Pavel

10 %

POPELKA Peter

35 %

UVMP share:

70 %

Edition:

LWT - Food Science and Technology

Vol. 172, no. (2022), art. no. 114245, p. [1-8]

Country of issue:

Netherlands

ISSN:

0023-6438

Research area:

200 - Veterinary Sciences

Field:

Group of study fields: Agricultural and veterinary sciences

Name of the field of study: veterinary medicine

Scientometrics:

2022: 6.000 - IF, 158 - H-index, 6.000 - IF 5y, 1.173 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q

Language:

english

URL:

https://www.sciencedirect.com/science/article/pii/S002364382201180X

Citations:

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