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Optimization of Coffee Oil Extraction from Defective Beans Using a Supercritical Carbon Dioxide Technique: Its Effect on Volatile Aroma Components

Defective green coffee beans are typically discarded due to their negative impacts on coffee qualities compared to normal beans. However, there are some types of defective beans that can cause volatile aroma compounds after roasting similar to those produced by normal beans. This study aimed to opti...

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Detalles Bibliográficos
Autores principales:	Pattaraprachyakul, Wasin, Sawangkeaw, Ruengwit, Ngamprasertsith, Somkiat, Suppavorasatit, Inthawoot
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340388/ https://www.ncbi.nlm.nih.gov/pubmed/37444252 http://dx.doi.org/10.3390/foods12132515

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