Multivariate Methods for Characterization and Classification of Espresso Coffees from Different Botanical Varieties and Types of Roast by Foam, Taste, and Mouthfeel
Author:
Affiliation:
1. Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, E-31080 Pamplona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010314l
Reference14 articles.
1. Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast
2. Characterization of Green and Roasted Coffees through the Chlorogenic Acid Fraction by HPLC-UV and Principal Component Analysis
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