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Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

机译：烤罗斯塔咖啡豆研磨过程中释放的风味化合物的特征

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Masayuki AKIYAMA; Kazuya MURAKAMI; Michio IKEDA; Keiji IWATSUKI; Sadayuki KOKUBO; Akira WADA; Katsuya TOKUNO; Masanobu ONISHI; Hisakatsu IWABUCHI; Kiyofumi TANAKA;
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1. Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans [J] . Masayuki Akiyama, Kazuya Murakami, Michio Ikeda, Food science and technology research . 2005,第3期

机译：烘焙罗布斯塔咖啡豆研磨过程中释放的风味化合物的表征
2. Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction. [J] . Akiyama M, Murakami K, Ohtani N, Journal of Agricultural and Food Chemistry . 2003,第7期

机译：使用固相微萃取分析研磨咖啡豆的过程中释放的挥发性化合物。
3. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS [J] . Caporaso Nicola, Whitworth Martin B., Cui Chenhao, Food research international . 2018,第JUNa期

机译：用SPME-GC-MS分析阿拉比卡咖啡和罗布斯塔烤咖啡的单豆咖啡挥发性化合物的变异性
4. Characterization of Sulfur Compounds in Coffee Beans by Sulfur K-XANES Spectroscopy [C] . H. Lichtenberg, A. Prange, H. Modrow, International Conference on X-ray Absorption Fine Structure . 2007

机译：硫K- X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X
5. Nuclear Magnetic Resonance and High Performance Liquid Chromatography Chemical Analysis of Peruvian Roasted Coffee Beans [D] . Leyva Zegarra, Vanessa Elsie. 2020

机译：核磁共振和高效液相色谱化学分析秘鲁烤咖啡豆
6. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS [O] . Nicola Caporaso, Martin B. Whitworth, Chenhao Cui, -1

机译：用SPME-GC-MS分析阿拉比卡咖啡和罗布斯塔烤咖啡的单豆咖啡挥发性化合物的变异性
7. Effects of Aqueous and Ethanolic Extracts of Roasted and Ground Coffee Beans of Coffea canephora robusta on Glycemia and Release and Storage of Hepatic Glucose in Normoglycemic and Diabetic Rats [O] . Aka F. B. Angelo, Kablan A. L.Claude, Kati-Coulibaly Séraphin 2017

机译：Coffea Canephora Robusta含水和乙醇提取物对糖尿病大鼠糖尿病糖尿病血糖释放及肝葡萄糖贮藏的影响

Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans

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