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Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
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Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

Ivana Hečimović1, Ana Belščak-Cvitanović1, Dunja Horžić1

  • 1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
Antioxidant capacityCaffeineChlorogenic acidCoffea arabicaCoffea canephoraPolyphenols

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