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Impact of chemical changes on the sensory characteristics of coffee beans during storage

Food chemistry, v.147, 2014년, pp.279 - 286  

Rendon, M.Y. ,  de Jesus Garcia Salva, T. ,  Bragagnolo, N.

Abstract AI-Helper 아이콘AI-Helper

Sensory changes during the storage of coffee beans occur mainly due to lipid oxidation and are responsible for the loss of commercial value. This work aimed to verify how sensory changes of natural coffee and pulped natural coffee are related to the oxidative processes during 15months of storage. Du...

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참고문헌 (30)

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