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June 20, 2024Revista de Gestão Social e AmbientalOpen Access

The Effect of Brewing Method and Different Roasting Degree on Physicochemical Characteristics, Total Phenolic Content and Antioxidant Activity of Amazonian Robusta Coffee (Coffea canephora)

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Authors

LSLuciana de Oliveira SilvaCRCarolyne Pimentel RosadoFFFernanda dos Santos Ferreira

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Cite This Study

Silva et al. (2024) studied this question.

synapsesocial.com/papers/68e63f56b6db6435875d08b3https://doi.org/10.24857/rgsa.v18n9-139
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Also Consider

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  3. 3Modulating Bioactive Compounds and Antioxidant Potential in Coffee Beans: Impact of Roasting on Amino Acids, Phenolics, Proteins, and Caffeine2025 · 7 citations
  4. 4A Comparative Study of Phenolic Compounds, and the Antioxidant Properties of Arabica Coffee Beans (<i>Coffea arabica</i>) and Robusta Coffee Beans (<i>Coffea canephora</i>) and Their By-Products2025 · 2 citations
  5. 5Influence of Brewing Methods on the Bioactive and Mineral Composition of Coffee Beverages2025