Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels
The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-03-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/13/5/768 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|