Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry
© 2019, Springer-Verlag GmbH Germany, part of Springer Nature. This study investigates the effect of harvesting altitude, fermentation time and roasting degree on the volatile profile released by coffee (Coffea arabica, variety Catimor) powder. The analysis of the volatile organic compounds was perf...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85067811060&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/65244 |
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| Institution: | Chiang Mai University |