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Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accord...

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Detalles Bibliográficos
Autores principales:	Buck, Nina, Wohlt, Daria, Winter, Anne Ruth, Ortner, Eva
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8271582/ https://www.ncbi.nlm.nih.gov/pubmed/34198992 http://dx.doi.org/10.3390/molecules26133925

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