DEMIANOVÁ, A.; BOBKOVÁ, A.; KORČOK, M.; MESÁROŠOVÁ, A.; ŠVECOVÁ, T.; BELEJ, Ľubomír; TIMORACKÁ, I.; JURČAGA, L. GREEN TO ROASTED: EVALUATING THE EFFECTS OF ROASTING CONDITIONS ON COFFEE’S BIOACTIVE COMPOUNDS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 15, n. 6, p. e13937, 2026. DOI: 10.55251/jmbfs.13937. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/13937. Acesso em: 9 jul. 2026.