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Determination of volatile marker compounds of common coffee roast defects
Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that...
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| Опубликовано в: : | Food Chem |
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| Главные авторы: | , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier Applied Science Publishers
2016
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4914823/ https://ncbi.nlm.nih.gov/pubmed/27283624 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2016.04.124 |
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