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) |
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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 % | |
Vydanie: | LWT - Food Science and Technology Vol. 172, no. (2022), art. no. 114245, p. [1-8] |
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Krajina vydania: | Holandsko | |
ISSN: | 0023-6438 | |
Oblasť výskumu: | 200 - Veterinárske vedy | |
Odbor: | Skupina študijných odborov: Poľnohospodárske a veterinárske vedy Názov študijného odoboru: veterinárske lekárstvo |
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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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