Roasting process affects the profile of diterpenes in coffee

European Food Research and Technology

Volumn 239, Issue 6, 2014, Pages 961-970

  Dias, Rafael Carlos Eloy ^a   de Faria Machado, Adelia Ferreira ^b   Mercadante, Adriana Zerlotti ^c   Bragagnolo, Neura ^c   Benassi, Marta de Toledo ^d  

^a Instituto Federal Catarinense Campus Araquari   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Cafestol; Coffea arabica; Coffea canephora; Dehydrocafestol; Dehydrokahweol; Kahweol

Indexed keywords

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

CAFESTOL; COFFEA ARABICA; COFFEA CANEPHORA; DEHYDROCAFESTOL; DEHYDROKAHWEOL; KAHWEOL;

COFFEE;

COFFEA ARABICA; COFFEA CANEPHORA;

EID: 84911987191     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2293-x     Document Type: Article

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