Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans
The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the organoleptic properties....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/14/6324 |