Navegação Biblioteca do Café por assunto "gas chromatography-mass spectrometry"

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Aroma profiles and cupping characteristics of coffee beans processed by semi carbonic maceration process

Jitjaroen, Wanphen; Kongngoen, Rungtiwa; Panjai, Lachinee (Universidade Federal de Lavras, 2023-07-18)

The goal is to improve the flavors of Arabica coffee by combining semi-carbonic maceration (SCM) process, with enzymatic process at various lengths and temperature. Five different variations of SCM processes were investigated: ...