Comparative analysis reveals higher antioxidant activity in instant coffee versus ground coffee.
The results of studies of the content of phenolic compounds and caff eine and antioxidant activity of ground and instant coffee are presented using the case of two trademarks. Regardless of the trademark, instant coffee contains more phenolic compounds and caffeine, forming higher values of antioxidant activity.
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L.P. Nilova (2024) studied this question.
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