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Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods

Overview of attention for article published in Food Science and Technology, January 2022
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2 X users

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Title
Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods
Published in
Food Science and Technology, January 2022
DOI 10.1590/fst.47022
Authors

Segundo Grimaldo CHAVEZ, Marilu Mestanza MENDOZA, Aline Camila CAETANO

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X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 17 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 17 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 2 12%
Professor 2 12%
Student > Bachelor 2 12%
Researcher 1 6%
Unknown 10 59%
Readers by discipline Count As %
Agricultural and Biological Sciences 5 29%
Unspecified 2 12%
Unknown 10 59%