Investigating the effects of geographical origin, roasting degree, particle size and brewing method on the physicochemical and spectral properties of Arabica coffee by PCA analysis
Gonca Bilge
Topics & Concepts
RoastingChemistryBrewingGallic acidCoffea arabicaTroloxPrincipal component analysisTrigonellineFood scienceAnalytical Chemistry (journal)HorticultureChromatographyAntioxidantMathematicsOrganic chemistryAntioxidant capacityStatisticsBiologyFermentationPhysical chemistryCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis