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Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile an...

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Detalles Bibliográficos
Autores principales:	Vezzulli, Fosca, Lambri, Milena, Bertuzzi, Terenzio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914344/ https://www.ncbi.nlm.nih.gov/pubmed/36766018 http://dx.doi.org/10.3390/foods12030489

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