African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars

Richard Kipkorir Koskei
  • Richard Kipkorir Koskei
  • Institute Food Bioresources Technology, Dedan Kimathi University of Technology, P. O. Box 657-10100 Nyeri, Kenya.
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Beatrice Mugendi
  • Beatrice Mugendi
  • Institute Food Bioresources Technology, Dedan Kimathi University of Technology, P. O. Box 657-10100 Nyeri, Kenya.
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Patrick Muliro
  • Patrick Muliro
  • Department of Dairy and Food Science and Technology, Egerton University, P. O. Box 536-20115 Njoro, Kenya.
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  •  Received: 14 February 2020
  •  Accepted: 27 April 2020
  •  Published: 31 May 2020

How to cite this article

APA /
Koskei, R. K., Mugendi, B., & Muliro, P. (2020). Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars. African Journal of Food Science, 14(4), 92-97.
Chicago /
Richard Kipkorir Koskei, Beatrice Mugendi and Patrick Muliro  . "Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars." African Journal of Food Science 14, no. 4 (2020): 92-97.
MLA /
Richard Kipkorir Koskei, Beatrice Mugendi and Patrick Muliro  . "Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars." African Journal of Food Science 14.4 (2020): 92-97.
DOI /
https://doi.org/10.5897/AJFS2020.1917
URL /
https://academicjournals.org/journal/AJFS/article-abstract/05DA35E63735

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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