Chemical and Biological Characterization of Green and Processed Coffee Beans from <i>Coffea arabica</i> Varieties

Chemical and Biological Characterization of Green and Processed Coffee Beans from <i>Coffea arabica</i> Varieties

Coffee is one of the most consumed beverages in the world; its production is based mainly on varieties of the <i>Coffea arabica</i> species. Mexico stands out for its specialty and organic coffee. In Guerrero, the production is done by small indigenous community cooperatives that market...

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Bibliographic Details
Main Authors: Javier Gallardo-Ignacio, Anislada Santibáñez, Octavio Oropeza-Mariano, Ricardo Salazar, Rosa Mariana Montiel-Ruiz, Sandra Cabrera-Hilerio, Manasés Gonzáles-Cortazar, Francisco Cruz-Sosa, Pilar Nicasio-Torres
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Molecules
Subjects:
antioxidant
<i>C. arabica</i> beans
chlorogenic acid
caffeine
cytotoxicity
melanoidins
Online Access:https://www.mdpi.com/1420-3049/28/12/4685

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https://www.mdpi.com/1420-3049/28/12/4685

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