Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure-Reference-Cited by-同舟云学术

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Evaluation of the Metabolic Profile of Arabica Coffee via NMR in Relation to the Time and Temperature of the Roasting Procedure

Published:2021 Issue: Volume: Page:
ISSN:0103-5053
Container-title:Journal of the Brazilian Chemical Society
language:
Short-container-title:J. Braz. Chem. Soc.

Author:

Alves Roger^ORCID,Antoniosi Filho Nelson^ORCID,Lião Luciano^ORCID,Flores Igor^ORCID

Publisher

Sociedade Brasileira de Quimica (SBQ)

Subject

General Chemistry

Link

http://static.sites.sbq.org.br/jbcs.sbq.org.br/pdf/2020-0187AR.pdf

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Revealing the dynamic changes of lipids in coffee beans during roasting based on UHPLC-QE-HR-AM/MS/MS;Food Research International;2023-12

2. Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans;Heliyon;2023-11

3. Monitoring of Chemical Changes in Coffee Beans during the Roasting Process Using Different Roasting Technologies with Nuclear Magnetic Resonance Spectroscopy;Beverages;2023-10-12

4. Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches;International Journal of Food Properties;2022-12-28

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