The Annual Meeting of the Japan Society of Cookery Science, 2022

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[P92～112]その他

[P-101] Effect of the roast levels of coffee beans on polyphenol content

*Izumi Origuchi1, Hiroko Araki1 (1.Tokyo Seiei College , Faculty of Health & Nutrition , Department of Food Sciences)

Keywords:Coffee, Roast Levels, Chlorogenic Acid

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