Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons

The aim of this research was to establish the effect of mild roasting on coffee beans contamination level by polycyclic aromatic hydrocarbons (PAHs). The materials investigated were green Arabica and Robusta coffee beans imported from different countries, as well as those already roasted. The experi...

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Detalles Bibliográficos
Autores principales: Ciecierska, Marta, Derewiaka, Dorota, Kowalska, Jolanta, Majewska, Ewa, Drużyńska, Beata, Wołosiak, Rafał
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400737/
https://www.ncbi.nlm.nih.gov/pubmed/30906031
http://dx.doi.org/10.1007/s13197-018-3532-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6400737/
https://www.ncbi.nlm.nih.gov/pubmed/30906031
http://dx.doi.org/10.1007/s13197-018-3532-0

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