Publikačný výstup

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

Informácie o publikácii

Zápis:
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)
Rok vydania:
2022
Kategória:
V3 - Vedecký výstup publikačnej činnosti z časopisu
Typ výstupu:
CLA - článok
Autori:
VÁRADY Matúš
35 %
TAUCHEN Jan
10 %
FRAŇKOVÁ Adéla
10 %
KLOUČEK Pavel
10 %
POPELKA Peter
35 %
Podiel UVLF:
70 %
Vydanie:
LWT - Food Science and Technology
Vol. 172, no. (2022), art. no. 114245, p. [1-8]
Krajina vydania:
Holandsko
ISSN:
0023-6438
Oblasť výskumu:
200 - Veterinárske vedy
Odbor:
Skupina študijných odborov: Poľnohospodárske a veterinárske vedy
Názov študijného odoboru: veterinárske lekárstvo
Scientometria:
2022: 6.000 - IF, 158 - H-index, 6.000 - IF 5y, 1.173 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q
Jazyk:
anglický
URL:
https://www.sciencedirect.com/science/article/pii/S002364382201180X
 

Ohlasy:

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