Volatile Compound Characterization of Coffee (<i>Coffea arabica</i>) Processed at Different Fermentation Times Using SPME–GC–MS
Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we demonstrated the relations between different dry fermentation processes of coffee (aerobic, anaerobic, and atmosphere modified with CO<sub>2</sub>) and fermentation times (0, 24, 48, 72, and...
| الحاوية / القاعدة: | Molecules |
|---|---|
| المؤلفون الرئيسيون: | , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
MDPI AG
2022-03-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/1420-3049/27/6/2004 |