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The Storage of Green Coffee (Coffea arabica): Decrease of Viability and Changes of Potential Aroma Precursors
BACKGROUND AND AIMS: When green coffee is stored for a prolonged time the coffee quality decreases distinctively. Apart from well-known ‘off-notes’ that arise from undesired oxidations of lipids, a typical ‘flattening’ of the cup quality is detectable. In order to elucidate the biological causes for...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2008
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| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2701840/ https://ncbi.nlm.nih.gov/pubmed/17981880 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/aob/mcm277 |
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