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Modifying Robusta coffee aroma by green bean chemical pre-treatment
Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples were subjected to thermal treatment (roasted) and gro...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Applied Science Publishers
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6191532/ https://www.ncbi.nlm.nih.gov/pubmed/30309540 http://dx.doi.org/10.1016/j.foodchem.2018.07.226 |