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pro vyhledávání: '"Ebele Aaron Tshimi"'
Autor:
Robrecht Bollen, Olga Rojo-Poveda, Lauren Verleysen, Rachel Ndezu, Ebele Aaron Tshimi, Hélène Mavar, Tom Ruttink, Olivier Honnay, Piet Stoffelen, Caroline Stévigny, Florence Souard, Cédric Delporte
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100560- (2024)
Research on the chemical composition of coffee beans and its correlation with sensory quality is advancing, but the metabolites in coffee leaves have often been overlooked. This study investigated the metabolite profiles of roasted coffee, green bean
Externí odkaz:
https://doaj.org/article/37da4acea5404701bdc6ca09f3683e61
