Influence of water quench cooling on degassing and aroma stability of roasted coffee
- Journal Article
Journal / seriesJournal of Agricultural and Food Chemistry
PublisherAmerican Chemical Society
SubjectCoffee; roasting; water quenching; solid-phase microextraction; flavor stability; carbon dioxide; coffee structure
Organisational unit03324 - Escher, Felix
NotesReceived for review February 6 2007, Revised manuscript received May 21 2007, Accepted May 27 2007, Published In Issue August 08 2007.
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