Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee
Coffee is one of the most consumed products worldwide. Among the varieties of this product, specialty coffee is a type of coffee that has been growing in the world market. This paper aims to assess the effects that the conditions derived from coffee roasting at different altitude levels have on the...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 01. März, Seite 207-217
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| 1. Verfasser: |
Barrera-López, Jenny
(VerfasserIn) |
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| Weitere Verfasser: |
González-Barrios, Andrés Fernando,
Vélez, Luis Fernando,
Tarquino, Luis Fernando,
López, Hugo,
Hernandez-Carrión, María |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
aroma
cupping
flavor
quality
specialty coffee association
storage time |
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