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Volatile compounds profiles in unroasted Coffea arabica and Coffea canephora beans from different countries

Aroma is the most important factor in assessing the quality of coffee. The volatile compounds profile could be very important to confirm the authenticity of Coffea arabica . The study was carried out on two species of unroasted coffee beans: Coffea arabic a from Colombia and Nepal and Coff...

詳細記述

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書誌詳細
出版年:Ciência e Tecnologia de Alimentos
第一著者: Daniel KNYSAK
フォーマット: Artigo
言語:Inglês
出版事項: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
主題:
オンライン・アクセス:https://www.redalyc.org/articulo.oa?id=395953031016
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