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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.2 = no.186, 2006년, pp.153 - 158
김관중 (동서식품(주) 기술연구소) , 박승국 (경희대학교 식품공학과)
Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents...
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