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Relationship between the Polyphenol Oxidase Activity of Coffee Beans and the Quality of the Beverage

Abstract

SEVERAL authors have indicated the importance of polyphenols to the quality of the beverage1–3 produced from coffee, and others4–6 have suggested that polyphenol oxidase influences the colour of the raw beans and consequently the quality of the beverage.

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References

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DE AMORIM, H., SILVA, D. Relationship between the Polyphenol Oxidase Activity of Coffee Beans and the Quality of the Beverage. Nature 219, 381–382 (1968). https://doi.org/10.1038/219381a0

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