Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan-Reference-Cited by-同舟云学术

Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan

Published:2024-01 Issue: Volume:191 Page:115675
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wan Li^ORCID,Wang Hong,Mo Xinyuan,Wang Yueping,Song Lianping,Liu Liangyan,Liang Wenjuan

Publisher

Elsevier BV

Subject

Food Science

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2. The characteristic VOCs of different parts of Artocarpus heterophyllus fruit based on HS-SPME-GC-MS and PTR-TOF-MS;Food Chemistry;2024-11

3. Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan;Food Chemistry;2024-10

4. Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches;Food Chemistry: X;2024-10

5. The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee;Nutrients;2024-08-23