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The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew
Roasting is the most important coffee processing stage that affects coffee flavour. Coffee brew is prepared by various methods and Turkish coffee brewing technique is one of the oldest methods among other coffee preparation techniques. In this study, volatile compounds of light, medium, dark roasted...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Turkish Science and Technology Publishing (TURSTEP)
2022-05-01
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| Colecção: | Turkish Journal of Agriculture: Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4428 |
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