The effect of roasting degrees on bioactive compounds levels in Coffea arabica and their associations with glycated hemoglobin levels and kidney function in diabetic rats.

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Bibliographic Details
Title:	The effect of roasting degrees on bioactive compounds levels in Coffea arabica and their associations with glycated hemoglobin levels and kidney function in diabetic rats.
Authors:	Al-Tamimi, Ola¹, Awwad, Shady Helmi² sh_awwad@asu.edu.jo, Issa, Reem³, Al-Qaisi, Talal⁴, Abazid, Husam⁵, Daraosheh, Ahmad⁶, Mohammad, Beisan⁷, Filipova, Tsvetanka⁸, Abu-Samak, Mahmoud⁵
Source:	Journal of Applied Pharmaceutical Science. Jul2024, Vol. 14 Issue 7, p139-151. 13p.
Database:	Academic Search Ultimate

Description
ISSN:	22313354
DOI:	10.7324/JAPS.2024.181047