Effect of coffee roasting degree on bioactive compounds and acrylamide based on processing methods in specialty coffee
BackBibliographic information
- Category
- O2 — Professional output of publication activity as part of a book publication or collection
- CREPČ / EPCA ID
- 0047306
- Document type
- Article in proceedings
- Source
- Book of asbtracts
- ISBN (Source)
- 978-80-89162-96-3
- Volume
- S. 293
- Output type
- abstract from the event
- Language
- English
- Study field
- veterinary medicineField group: Agricultural and veterinary sciences
- Research areas
- 200 — Veterinary Sciences
Bibliographic record
VÁRADY, Matúš - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - VLČÁKOVÁ, Miriam - REITZNEROVÁ, Anna - MARCINČÁK, Slavomír - POPELKA, Peter. Effect of coffee roasting degree on bioactive compounds and acrylamide based on processing methods in specialty coffee. In: XXIII European Conference on Food Chemistry : EUROFOODCHEM XXIII. Book of asbtracts : XXIII European Conference on Food Chemistry. Lužianky : Národné poľnohospodárske a potravinárske centrum. ISBN 978-80-89162-96-3, s. 293.
Publication authors
| Author | Role | Share |
|---|---|---|
| Matúš Várady | Author | 40.000 % |
| Jan Tauchen | Author | 5.000 % |
| Adéla Fraňková | Author | 5.000 % |
| Pavel Klouček | Author | 5.000 % |
| Miriam Vlčáková | Author | 5.000 % |
| Anna Reitznerová | Author | 10.000 % |
| Slavomír Marcinčák | Author | 5.000 % |
| Peter Popelka | Author | 25.000 % |