Navegação Coffee Science por assunto "gas chromatography-mass spectrometry"

Itens para a visualização no momento 1-1 of 1

Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process

Jitjaroen, Wanphen; Kongngoen, Rungtiwa; Panjai, Lachinee (Universidade Federal de Lavras, 2023-07-18)

The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: ...