Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages
- DOI
- 10.3390/molecules31122163
- Published
- 2026-06-19
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules31122163,
title = {Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages},
author = {Magdalena Sęk and Urszula Cięciel and Małgorzata Tkacz and Sascha Rohn and Michał Halagarda},
year = {2026},
journal = {Molecules},
doi = {10.3390/molecules31122163},
url = {https://doi.org/10.3390/molecules31122163}
}RIS
TY - JOUR TI - Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages AU - Magdalena Sęk AU - Urszula Cięciel AU - Małgorzata Tkacz AU - Sascha Rohn AU - Michał Halagarda PY - 2026 JO - Molecules DO - 10.3390/molecules31122163 UR - https://doi.org/10.3390/molecules31122163 ER -
APA
Sęk, M., Cięciel, U., Tkacz, M., Rohn, S., & Halagarda, M. (2026). Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee Beverages. Molecules. https://doi.org/10.3390/molecules31122163
Source records
- crossref · retrieved 2026-09-26T18:38:33.360Z