Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days a...
Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing
About this item
Full title
Author / Creator
Colzi, I. , Marone, E. , Magnelli, S. , Mancuso, S. , Azzarello, E. and Taiti, C.
Publisher
Florence: Firenze University Press
Journal title
Language
English
Formats
Publication information
Publisher
Florence: Firenze University Press
Subjects
More information
Scope and Contents
Contents
The quality of coffee is linked to the aroma created by the chemical reactions that occur during the roasting process. While it is generally thought that roasted coffee is a stable product with a relatively long shelf-life, little information is available on the evolution (kinetic) of the volatile organic compounds (VOCs) in the days immediately fo...
Alternative Titles
Full title
Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_cdc199b585e54b85921c885f7a10f6a0
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_cdc199b585e54b85921c885f7a10f6a0
Other Identifiers
ISSN
0394-6169
E-ISSN
1592-1573
DOI
10.13128/ahs-24881
