Názov: Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds.
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 Matúš35 %
TAUCHEN Jan10 %
FRAŇKOVÁ Adéla10 %
KLOUČEK Pavel10 %
POPELKA Peter35 %
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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2023: [1] VALENZUELA ANTEZANA, Ricardo Nahuel - LUNA-MERCADO, Genny Isabel. Effect of processing methods (washed, honey, natural, anaerobic) of catimor coffee on physical and sensory quality in Alto Inambari, Peru. In Coffee Science, 2023-02-23, 18, pp. ISSN 18096875. Dostupné na: https://doi.org/10.25186/.v18i.2111.
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