Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing
The quality of coffee is linked to the aroma created by the chemical reactions that occur during the roasting process. While it is generally thought that roasted coffee is a stable product with a relatively long shelf-life, little information is available on the evolution (kinetic) of the volatile o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Firenze University Press
2019-04-01
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| Series: | Advances in Horticultural Science |
| Subjects: | |
| Online Access: | https://oaj.fupress.net/index.php/ahs/article/view/3197 |