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Identification of Headspace Volatile Compounds of Blended Coffee and Application to Principal Component Analysis
Coffee can be blended to create a variety of products to meet consumer’s needs. In order to uncover the blending effect of coffee beans, we performed an experiment using principal component analysis (PCA). Twelve varieties of green beans were tested in 11 experimental groups, and the volatile compou...
Shranjeno v:
| izdano v: | Prev Nutr Food Sci |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Korean Society of Food Science and Nutrition
2019
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6615358/ https://ncbi.nlm.nih.gov/pubmed/31328128 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2019.24.2.217 |
| Oznake: |
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