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Effect of edible coating on the aromatic attributes of roasted coffee beans
Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer ti...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554632/ https://ncbi.nlm.nih.gov/pubmed/26344962 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1707-x |
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