Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius...

Descripción completa

Detalles Bibliográficos
Autores principales: Cong, Sha, Dong, Wenjiang, Zhao, Jianping, Hu, Rongsuo, Long, Yuzhou, Chi, Xiaoxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179143/
https://www.ncbi.nlm.nih.gov/pubmed/32150816
http://dx.doi.org/10.3390/molecules25051157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7179143/
https://www.ncbi.nlm.nih.gov/pubmed/32150816
http://dx.doi.org/10.3390/molecules25051157

Ejemplares similares