Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans
Author:
Affiliation:
1. Institute of Technology Hawassa University Hawassa Ethiopia
2. Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
Funder
Addis Ababa University
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1904
Reference43 articles.
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4. Coffee and health
5. Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions
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