Relationship between the Polyphenol Oxidase Activity of Coffee Beans and the Quality of the Beverage-Reference-Cited by-同舟云学术

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Relationship between the Polyphenol Oxidase Activity of Coffee Beans and the Quality of the Beverage

Published:1968-07 Issue:5152 Volume:219 Page:381-382
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

DE AMORIM H. V.,SILVA D. M.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/219381a0.pdf

Reference9 articles.

1. Lentner, C., and Deatherage, F. E., Food Res., 24, 483 (1959).

2. Smith, R. F., Café, Cacao, Thé, 7, 245 (1963).

3. Thaler, H., Café, Cacao, Thé, 7, 240 (1963).

4. Northmore, J. M., Turrialba, 15, 184 (1965).

5. Northmore, J. M., Troisiéme Colloque International sur la Chimie des Cafés Verts, Torrefiés et leurs Derivés, Trieste, Italy (1967).

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