Comprehensive analysis of quality characteristics in main commercial coffee varieties and wild Arabica in Kenya
Coffee flavor is a complex commercial trait and its generation mechanisms remain largely unclear. Here, we investigated non-volatile and volatile compounds in the AA grade coffee beans of cultivated and wild Coffea arabica accessions in Kenya. An increased accumulation of trigonelline and sucrose al...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2022-06-01
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| Serie: | Food Chemistry: X |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S259015752200092X |
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