Emissions of Polychlorinated Dibenzo-<i>p</i>-Dioxins/Dibenzofurans during Coffee Roasting: Exploring the Influence of Roasting Methods and Formulations
Polychlorinated dibenzo-<i>p</i>-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, res...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2024-09-01
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| Reeks: | Atmosphere |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2073-4433/15/9/1127 |
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