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)
(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:
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
Citations:
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