Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
Author:
Funder
Small and Medium Business Administration
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.2.224
Reference33 articles.
1. Mussatto SI Machado EMS Martins S Teixeira JA Production, composition, and application of coffee and its industrial residues Food Bioprocess Technol 2011 4 661 672 10.1007/s11947-011-0565-z
2. Esquivel P Jimenez VM Functional properties of coffee and coffee by-products Food Res Int 2012 46 488 495 10.1016/j.foodres.2011.05.028
3. Schwan RF Wheals AE Batista LR Chalfoun SM Padre G Toxigenic fungi associated with processed (green) coffee beans (Coffee arabica L Int J Food Microbiol 2003 85 293 300
4. Anderson BA Shimoni E Liardon R Labuza TP The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee J Food Eng 2003 59 71 78 10.1016/s0260-8774(02)00432-6
5. Kim KJ Park SK Changes in major chemical constituents of green coffee beans during the roasting Korean J Food Sci Technol 2006 38 153 158
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