Chemical Characterization of the High-Molecular-Weight Material Extracted with Hot Water from Green and Roasted Robusta Coffees As Affected by the Degree of Roast-Reference-Cited by-同舟云学术

Chemical Characterization of the High-Molecular-Weight Material Extracted with Hot Water from Green and Roasted Robusta Coffees As Affected by the Degree of Roast

Published:2002-10-19 Issue:24 Volume:50 Page:7046-7052
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nunes Fernando M.¹,Coimbra Manuel A.¹

Affiliation:

1. Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020534e

Reference36 articles.

1. Ehlers, G. M. Possible applications of enzymes in coffee processing.Proceedings of 9th International Colloquium on the Chemistry of Coffee; ASIC: Paris, 1980; pp 267−271.

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