来自传统和有机种植系统的商用咖啡样品中锰的化学成分分析

IF 1.6 4区化学 Q3 CHEMISTRY, ANALYTICAL

Analytical Letters Pub Date : 2024-07-07 DOI:10.1080/00032719.2024.2375622

João Batista dos Santos Espinelli Junior, Ingrid Silva Wesz, Igor dos Santos Araujo, Eliana Badiale Furlong, Rodolfo Carapelli

引用次数: 0

摘要

咖啡是一种有用营养素的来源，主要以浸泡方式饮用。因此，这些营养成分的可用性受到其溶解度的影响，而溶解度又可能受到咖啡豆的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Analytical Letters 化学-分析化学

CiteScore

4.10

自引率

5.00%

发文量

218

审稿时长

2.1 months

期刊介绍： Analytical Letters is an international medium for the rapid publication of original research papers, accelerated articles, or mini-reviews on important developments in all areas of analytical chemistry, including electrochemistry, mass spectrometry, separations, and spectroscopy. Papers are welcomed that consider fundamental developments, new or improved instrumentation and sensors, and applications of analytical chemistry in all areas that include biological and clinical science, engineering and instrumentation science, environmental chemistry and analysis, geochemistry, materials science, nanotechnology, and physics.