Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee
This study was conducted to determine the effect of roasting conditions on chemical constituents of Vietnam robusta coffee. The contents of acrylamide, chlorogenic acid and tannins were higher in green coffee than in roasted coffee and decreased as roasting condition increased, which ranged from 6.5...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2014-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202014/4_Cuong.pdf |