क्यूआर कोड

Effects of Different Primary Processing Methods on the Flavor of <i>Coffea arabica</i> Beans by Metabolomics

The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey processing (MC), that were analyzed by LC-MS/MS and...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2023-07-01
श्रृंखला:Fermentation
विषय:
primary processing
<i>Coffea arabica</i>
roasted coffee beans
coffee flavor
non-volatile compound
volatile compound
ऑनलाइन पहुंच:https://www.mdpi.com/2311-5637/9/8/717
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