Quality and bioactive compounds of blends of Arabica and Robusta spray-dried coffee

• المؤلفون الرئيسيون: Prinya Wongsa, Nuttida Khampa, Sineenat Horadee, Jeeranun Chaiwarith, Nithiya Rattanapanone
• التنسيق: دورية
• منشور في: 2019
• الموضوعات: Agricultural and Biological Sciences; Chemistry
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85060534016&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63518

© 2019 Elsevier Ltd The objective of this study was to develop both a possible process and a spray-dried coffee product with a balanced content of bioactive compounds. Spray-dried coffees were prepared by mixing different ratios of medium-roasted Coffea canephora (R) with green Coffea arabica (A) b...