Polycyclic aromatic hydrocarbons in coffee brew: Influence of roasting and brewing procedures in two Coffea cultivars

LWT

Volumn 50, Issue 2, 2013, Pages 526-530

  Tfouni, Silvia A V ^a   Serrate, Camila S ^b   Leme, Fernanda M ^a   Camargo, Monica C R ^a   Teles, Camila R A ^a   Cipolli, Kátia M V A B ^a   Furlani, Regina P Z ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b Instituto de Neurociência do Espírito Santo   (Brazil)

Author keywords

Coffea arabica; Coffea canephora; Coffee brew; Polycyclic aromatic hydrocarbons; Roasting

Indexed keywords

AROMATIZATION; COFFEE; FERMENTATION; MINERAL OILS;

COFFEA ARABICA; COFFEA CANEPHORA; COFFEE BREW; HPLC-FLD; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); ROASTED COFFEE; ROASTING; ROASTING PROCESS;

POLYCYCLIC AROMATIC HYDROCARBONS;

COFFEA; COFFEA ARABICA; COFFEA CANEPHORA;

EID: 84867847560     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.015     Document Type: Article

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