Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry
Author:
Affiliation:
1. College of Food Science and Technology; Hainan University; Haikou China
2. Spice and Beverage Research Institute; Chinese Academy of Tropical Agricultural Sciences; Wanning China
3. Alpha MOS Asia; Shanghai China
Funder
Hainan Provincial Department of Science and Technology
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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