СРАВНИТЕЛЬНЫЙ АНАЛИЗ ХИМИЧЕСКОГО СОСТАВА И АНТИОКСИДАНТНЫХ СВОЙСТВ РАЗНЫХ ВИДОВ ЗЕРНОВОГО КОФЕ КАК ИСХОДНОГО СЫРЬЯ ДЛЯ ПРОИЗВОДСТВА ЭКСТРАКТОВ КОФЕ
https://doi.org/10.33236/2307-910X-2019-2-26-108-116
Аннотация
Антиоксиданты - группа веществ, нейтрализующих действие окислитейлей и способствующие предотвращению последствий окислительного стресса.
Ключевые слова
антиоксидантная активность,
кофе,
фенолы,
флавоноиды,
танины,
свободные радикалы,
восстанавливающая сила,
робуста,
арабика,
сильверскин
Об авторах
Д. В. Будылин
Самарский Государственный Технический Университет
Россия
Россия
Н. В. Макарова
Самарский Государственный Технический Университет
Россия
Россия
Список литературы
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Рецензия
Для цитирования:
Будылин Д.В., Макарова Н.В. СРАВНИТЕЛЬНЫЙ АНАЛИЗ ХИМИЧЕСКОГО СОСТАВА И АНТИОКСИДАНТНЫХ СВОЙСТВ РАЗНЫХ ВИДОВ ЗЕРНОВОГО КОФЕ КАК ИСХОДНОГО СЫРЬЯ ДЛЯ ПРОИЗВОДСТВА ЭКСТРАКТОВ КОФЕ. Современная наука и инновации. 2019;(2):108-116. https://doi.org/10.33236/2307-910X-2019-2-26-108-116
For citation:
Budylin D., Makarova N.V. COMPARATIVE ANALYSIS OF CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF DIFFERENT KINDS OF COFFEE BEANS AS A RAW MATERIAL FOR THE PRODUCTION OF COFFEE EXTRACTS. Modern Science and Innovations. 2019;(2):108-116. (In Russ.) https://doi.org/10.33236/2307-910X-2019-2-26-108-116
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