The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans

Author:

Raba Diana Nicoleta,Chambre Dorina Rodica,Copolovici Dana-MariaORCID,Moldovan Camelia,Copolovici Lucian Octav

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference52 articles.

1. Lipids in Coffee: Recent Developments;K Speer,2001

2. Lipid analysis of Coffea arabica Linn beans and their possible hypercholesterolemic effects;MA AlKanhal;International Journal of Food Sciences and Nutrition,1997

3. Coffee and cancer risk, epidemiological evidence, and molecular mechanisms;SK Bohn;Molecular Nutrition & Food Research,2014

4. Spent coffee grounds: A review on current research and future prospects;R Campos-Vega;Trends in Food Science & Technology,2015

5. Lipid fraction of coffee .2. Some quality parameters;G Lercker;Industrie Alimentari,1996

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