María Concepción
Cid Canda
Catedrática de Universidad
Technical University of Berlin
Berlín, AlemaniaPublicaciones en colaboración con investigadores/as de Technical University of Berlin (3)
2012
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Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 51, pp. 12565-12573
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Extraction of coffee antioxidants: Impact of brewing time and method
Food Research International, Vol. 48, Núm. 1, pp. 57-64
2010
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Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 5, pp. 2958-2965