PDF) CHEMICAL COMPOSITION OF CONILON COFFEE IN DIFFERENT DEGREES

The current work studies the chemical composition and odorific potencial of roasted Coffea Canephora var. conilon from Espirito Santo state, Brazil. The coffee samples were roasted at three degrees: light, medium and dark. The light roast presented a

Full article: Acids in coffee: A review of sensory measurements and meta- analysis of chemical composition

IJERPH, Free Full-Text

Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees - ScienceDirect

PDF) CHEMICAL COMPOSITION OF CONILON COFFEE IN DIFFERENT DEGREES OF ROASTING

Beverages, Free Full-Text

Cafestol, PDF, High Performance Liquid Chromatography

SHS-GC-MS applied in Coffea arabica and Coffea canephora blend assessment - Analytical Methods (RSC Publishing) DOI:10.1039/D3AY00510K

Chemical Constituents of Coffee

Agriculture, Free Full-Text

PDF) Quality of specialty coffee: balance between aroma, flavour and biologically active compound composition: review

Agronomy, Free Full-Text

Agronomy, Free Full-Text

Chlorogenic acid and caffeine contents and anti-inflammatory and antioxidant activities of green beans of conilon and arabica coffees harvested with different degrees of maturation - ScienceDirect

13C NMR-Based Metabolomics for the Classification of Green Coffee Beans According to Variety and Origin

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes, The Journal of Agricultural Science