Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee

Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee

This study was conducted to determine the effect of roasting conditions on chemical constituents of Vietnam robusta coffee. The contents of acrylamide, chlorogenic acid and tannins were higher in green coffee than in roasted coffee and decreased as roasting condition increased, which ranged from 6.5...

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Bibliographic Details
Main Authors:	Tran VAN CUONG, Liu HONG LING, Guo KANG QUAN, Tran DUC TIEP, Xia NAN, Chen XIAN QING, Tran LE LINH
Format:	Article
Language:	English
Published:	Galati University Press 2014-12-01
Series:	Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:	caffeine; tannin; trigonelline; acrylamide; chlorogenic acids
Online Access:	http://www.ann.ugal.ro/tpa/Anale%202014/4_Cuong.pdf

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