Influence of water quench cooling on degassing and aroma stability of roasted coffee

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6685-6691

  Baggenstoss, Juerg ^a   Poisson, Luigi ^b   Luethi, Regina ^a   Perren, Rainer ^a   Escher, Felix ^a  

^a ETH ZURICH   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Carbon dioxide; Coffee; Coffee structure; Flavor stability; Roasting; Solid phase microextraction; Water quenching

Indexed keywords

EID: 34548048112     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070338d     Document Type: Article

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