Effect of roasting speed on the volatile composition of coffees with different cup quality
Aline Theodoro Toci, Débora A. Azevedo, Adriana Farah
Topics & Concepts
RoastingChemistryPhenolsFluidized bedComposition (language)Food sciencePulp and paper industryOrganic chemistryPhysical chemistryEngineeringPhilosophyLinguisticsCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects