A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast
- 28 February 2001
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 47 (3), 241-246
- https://doi.org/10.1016/s0260-8774(00)00116-3
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Coffee, cocoa, and teaFood Reviews International, 1989
- Use of a 5-caffeoylquinic Acid/Caffeine Ratio to Monitor the Coffee Roasting ProcessJournal of Food Science, 1987
- Importance of nonvolatile compounds to the flavor of coffeeJournal of Agricultural and Food Chemistry, 1969
- ORGANIC ACIDS IN COFFEE IN RELATION TO THE DEGREE OF ROASTJournal of Food Science, 1959