Sensory Analysis, Caffeine, Chlorogenic Acid and Non-Volatile Taste Compounds of Arabica Coffee (Coffea arabica) Fermented with Sugar Addition for Brew Taste
Arabica coffee is the most popular variety of coffee among the people because it has a more complex flavor than other coffee varieties. This study aims to determine sensory properties and non-volatile components in Arabica coffee fermented with sugar addition. The sensory assessment showed that the...
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| Κύριοι συγγραφείς: | , , , |
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| Άλλοι συγγραφείς: | |
| Μορφή: | EJournal Article |
| Έκδοση: |
Indonesian Association of Food Technologists,
2021-06-02.
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| Θέματα: | |
| Διαθέσιμο Online: | Get Fullteks |
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| Αντίγραφο 1 | Στη βιβλιοθήκη |