Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages.
Informácie o publikácii
Zápis:
VÁRADY, Matúš - HRUŠKOVÁ, Tatiana - POPELKA, Peter. Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages. In: Czech Journal of Food Sciences. 2020. ISSN 1212-1800, Vol. 38, no. 6 (2020), p. 417-421.
(2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
(2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
Rok vydania:
2020
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
Podiel UVLF:
100 %
Vydanie:
Czech Journal of Food Sciences
Vol. 38, no. 6 (2020), p. 417-421
Krajina vydania:
Česká republika
ISSN:
1212-1800
Oblasť výskumu:
200 - Veterinárske vedy
Scientometria:
2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q
Jazyk:
anglický
Ohlasy:
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