Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Matthieu Chaumonteuil"'
Autor:
Luigi Poisson, Stefan Spreng, Matthieu Chaumonteuil, Ania Schaerer, Frédéric Mestdagh, Tomas Davidek
Publikováno v:
Journal of agricultural and food chemistry. 69(23)
The major non-volatile reaction products formed from free amino acids during the early stage of coffee roasting were investigated using biomimetic in-bean experiments with labeled and unlabeled free amino acids. Comprehensive untargeted screening by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f145e49bc9307ccedb2e5adffbe31c6e
https://pubmed.ncbi.nlm.nih.gov/34097401
https://pubmed.ncbi.nlm.nih.gov/34097401
Publikováno v:
Food Research International. 63:271-274
To obtain a cup of coffee with a balanced aroma, every step in the coffee production chain is crucial, including the final brew preparation, in order to achieve the optimal result in-cup. In this study, the role of the physico-chemical properties (vo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f10a3370e951565794811ccc5dda23e4
https://doi.org/10.1016/j.foodres.2014.03.011
https://doi.org/10.1016/j.foodres.2014.03.011