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
Ola Al-Tamimi, Shady Helmi Awwad, Reem Issa, Talal Al-Qaisi, Husam Abazid, Ahmad Daraosheh, Beisan Mohammad, Tsvetanka Filipova, Mahmoud Abu-Samak
DOI: 10.7324/JAPS.2024.181047Pages: 139-151
