Research Trends on the Quality Characteristics of Coffee Based on Coffee Bean Processing-Reference-Cited by-同舟云学术

Research Trends on the Quality Characteristics of Coffee Based on Coffee Bean Processing

Published:2024-02-29 Issue:2 Volume:53 Page:115-126
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Park Jinju¹^ORCID,Hong Ki-Bae¹^ORCID,Park Sung-Soo¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition, Jeju National University

Funder

Jeju National University

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-02-115.pdf

Reference81 articles.

1. Bae HC. Antioxidant and sensory properties of glasswort added coffee. The Journal of Korea Coffee Study. 2020. 6(1):39-52.

2. Bae JS. Varies by coffee roasting and extract caffeine and chlorogenic acid content difference and sensory properties accordingly research. Master's thesis. Seoul Venture Graduate School University. 2016.

3. Baik HJ, Ko YS. Studies on the aroma components of roasted and ground coffee. Korean J Food Sci Technol. 1996. 28:15-18.

4. Coffee Processing Methods, Coffee Quality and Related Environmental Issues

5. Comparative Evaluation of the Volatile Profiles and Taste Properties of Commercial Coffee Products Using Electronic Nose, Electronic Tongue, and GC/MSD

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