Effect of coffee roasting degree on bioactive compounds and acrylamide based on processing methods in specialty coffee.
About the publication
Record:
VÁRADY, Matúš - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - VLČÁKOVÁ, Miriam - REITZNEROVÁ, Anna - MARCINČÁK, Slavomír - POPELKA, Peter. Effect of coffee roasting degree on bioactive compounds and acrylamide based on processing methods in specialty coffee. In: XXIII European Conference on Food Chemistry : EUROFOODCHEM XXIII. Book of asbtracts : XXIII European Conference on Food Chemistry. Lužianky : Národné poľnohospodárske a potravinárske centrum. ISBN 978-80-89162-96-3, s. 293.
Year:
0000
Category:
O2 - Professional output of publication activity as part of a book publication or collection
Output type:
ABP - abstract from the event
Authors:
40 %
TAUCHEN Jan
5 %
FRAŇKOVÁ Adéla
5 %
KLOUČEK Pavel
5 %
VLČÁKOVÁ Miriam
5 %
10 %
25 %
UVMP share:
80 %
Autori vydania:
CIESAROVÁ Zuzana, KOLARIČ Lukáš, VOVK Irena, CEJPEK Karel
Edition:
Book of asbtracts
XXIII European Conference on Food Chemistry
S. 293
Publisher:
Národné poľnohospodárske a potravinárske centrum
Place of issue:
Lužianky
Country of issue:
Slovakia
ISBN:
978-80-89162-96-3
Research area:
200 - Veterinary Sciences
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Language:
english