Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels

by Shady Awwad, Reem Issa, Lilian Alnsour, Dima Albals, Idrees Al-Momani
Published 2021-12-01

Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels

by Lilian Alnsour, Reem Issa, Shady Awwad, Dima Albals, Idrees Al-Momani
Published 2022-02-01