Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares-Reference-Cited by-同舟云学术

Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares

Published:2009-02 Issue:2 Volume:634 Page:172-179
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Ribeiro J.S.,Augusto F.,Salva T.J.G.,Thomaziello R.A.,Ferreira M.M.C.

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference54 articles.

1. Princípios de marketing global;Keegan,2000

2. Composition of green and roasted coffees of different cup qualities

3. Influence of coffee/water ratio on the final quality of espresso coffee

4. EFFECT OF STORAGE CONDITIONS ON THE SENSORY QUALITY OF GROUND ARABICA COFFEE

5. Correlation between cup quality and chemical attributes of Brazilian coffee

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