Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions-Reference-Cited by-同舟云学术

Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions

Published:2024-03 Issue: Volume:435 Page:137543
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Park Hyunbeen^ORCID,Noh Eunjeong,Kim Mingyu,Lee Kwang-Geun^ORCID

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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4. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality;Bertrand;Food Chemistry,2012

5. Roasting. Espresso coffee: The science of quality;Bonnländer,2005

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