The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra

The Effects of Different Roasting Degrees on Antioxidant of Coffee From West Sumatra

<p><span lang="EN-US">Coffee has several benefits for human health because it contains bioactive components and one of which is polyphenol components. Regional differences in coffee cultivation and roasting processes influence the polyphenol content. The aim of this research w...

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Bibliographic Details
Main Authors:	Muhammad Isa Dwijatmoko, R. A. Fadri, S. Syahrul, M. Harni, Y. Muchrida
Format:	Article
Language:	English
Published:	Department of Food Technology 2024-11-01
Series:	Food ScienTech Journal
Subjects:	coffee, polypehnol, roasting, west sumatra
Online Access:	https://jurnal.untirta.ac.id/index.php/fsj/article/view/25143

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