Quantitative lipidomics reveals the effects of roasting degree on arabica coffee beans lipid profiles
Xiaoyuan Wang, Chenxi Quan, Xiaoqiong Liu, Xiaoqiong Liu, Yanbing Wang, Xuehui Bai, Yongle Li, Xiaogang Liu, Xiaogang Liu, Xiaogang Liu
Topics & Concepts
RoastingLipidomicsFood scienceChemistryDegree (music)BiochemistryPhysicsAcousticsPhysical chemistryCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis