Showing Publication (MAEZTU 2001)
Maeztu L., Andueza S., Ibanez C., Paz de Pena M., Bello J., Cid C. (2001) Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel. Journal of Agricultural and Food Chemistry 49:4743-4747 PubMed (11600016)
Abbreviation: MAEZTU 2001
Pubmed ID: 11600016
Food Composition
This publication was used to obtain 3 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 130.00 mg/100 ml | Arabica coffee (100% Coffea arabica) | yes | 1 |
| 150.00 mg/100 ml | Robusta natural blend (80:20 Coffea canephora and Coffea arabica) | yes | 1 |
| 130.00 mg/100 ml | Robusta Torrefacto blend (50% Robusta natural blend and 50% Robusta Torrefacto roast) | yes | 1 |