Chemical and technological characterisation of melanoidins from espresso coffee (abstract only)

Citation:Bacchini F., DAgostina A., Boschin G., Arnoldi A. (2004): Chemical and technological characterisation of melanoidins from espresso coffee (abstract only). Czech J. Food Sci., 22: S89-S89.

Abstract: Espresso coffee is becoming more and more fashionable because it offers a great sensory satisfaction. The flavour, the taste and the opaque foam on the top are the fundamental properties for defining the acceptability and quality of an espresso cup. Roasting is extremely important in the development of these features: during this process green coffee beans of these features: during this process green coffee beans.

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