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. 2024 Jun 3;13(11):1757. doi: 10.3390/foods13111757

Figure 2.

Figure 2

(A) Graphical analysis for pH change in coffee bean extract on the roasting degree. The pH of green coffee bean extract ranges from 6.3 to 6.5, depending on the water used. (B) Schematic diagram of the structural change of chlorogenic acid (caffeoylquinic acid) according to roasting.