Quantitative Analysis of Chlorogenic Acid during Coffee Roasting via Raman Spectroscopy
Tracking coffee roasting at an industrial scale for quality control is challenging. Bean color is a practical gauge for monitoring and regulating the process but only occurs before and after the process. This study highlights the feasibility of monitoring the process throughout using Raman spectrosc...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2024-06-01
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| Schriftenreihe: | Chemosensors |
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| Online-Zugang: | https://www.mdpi.com/2227-9040/12/6/106 |
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