Identification of markers of thermal processing (“roasting”) in aqueous extracts of Coffea arabica L. seeds through NMR fingerprinting and chemometrics
Author:
Affiliation:
1. Aerial, NMR department; Illkirch-Graffenstaden; France
2. UMR 1145, AgroParisTech, INRA; Université Paris-Saclay; Massy France
Funder
Association Nationale de la Recherche et de la Technologie
Publisher
Wiley
Subject
General Materials Science,General Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/mrc.4834/fullpdf
Reference60 articles.
1. International Coffee Organisation http://www ico.org 2018
2. Comparison of nine common coffee extraction methods: instrumental and sensory analysis
3. Correlation between cup quality and chemical attributes of Brazilian coffee
4. Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
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