Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)
Abstract: Espresso coffee is becoming more and more fashionable because it offers a great sensory satisfaction. The flavour, the taste and the opaque foam on the top are the fundamental properties for defining the acceptability and quality of an espresso cup. Roasting is extremely important in the d...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0095_chemical-and-technological-characterisation-of-melanoidins-from-espresso-coffee-abstract-only.php |