Názov: Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages.
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)
Rok vydania: 2020
Kategória: ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:VÁRADY Matúš20 %
HRUŠKOVÁ Tatiana40 %
POPELKA Peter40 %
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
URL: https://www.agriculturejournals.cz/publicFiles/122_2020-CJFS.pdf
Ohlasy:
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