Water content of roasted coffee

impact on grinding behaviour, extraction, and aroma retention
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Author
Baggenstoss, Juerg
Perren, Rainer
Escher, Felix
Date
2008
Type
    Journal Article
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-b-000015069
Publication status
published
External links
Journal / series
European Food Research and Technology
Volume
227(5)
Pages / Article No.
1357 - 1365
Publisher
Springer
Subject
coffee roasting; grinding; water content; aroma retention; extraction properties; SPME-GC-MS
Organisational unit
03324 - Escher, Felix  
Notes
Received: 1 November 2007. Revised: 18 February 2008. Accepted: 29 February 2008. Published online: 18 March 2008.. It was possible to publish this article open access thanks to a Swiss National Licence with the publisher
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