The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans

The aim of the present study was to establish the influence of high-temperature heating on the composition and thermal behavior of coffee oils obtained from Arabica green and roasted coffee beans, respectively. Morphological studies performed using scanning electron microscopy revealed the oil bodie...

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Detalles Bibliográficos
Autores principales: Raba, Diana Nicoleta, Chambre, Dorina Rodica, Copolovici, Dana-Maria, Moldovan, Camelia, Copolovici, Lucian Octav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6040754/
https://www.ncbi.nlm.nih.gov/pubmed/29995918
http://dx.doi.org/10.1371/journal.pone.0200314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6040754/
https://www.ncbi.nlm.nih.gov/pubmed/29995918
http://dx.doi.org/10.1371/journal.pone.0200314

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