Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans
The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting. This study discussed how roasting affected the charact...
| 发表在: | Coffee and Cocoa Research Journal |
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| 主要作者: | |
| 格式: | 文件 |
| 语言: | 英语 |
| 出版: |
Indonesian Coffee and Cocoa Research Institute
2023-12-01
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| 主题: | |
| 在线阅读: | http://www.ccrjournal.com/index.php/ccrj/article/view/563 |