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