首页> 外文OA文献 >Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

【2h】

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

机译：确定阿拉比卡咖啡和罗布斯塔咖啡豆饮料中烘烤强度的营养描述

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Natalina Cavaco Bicho; Jose ́ Cochicho; Nuno Bartolomeu; De Alvarenga; Fernando Cebola Lidon;
展开▼
作者单位

展开▼
年度 2016
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans. [J] . Cavaco Bicho N, Eduardo Leitao A, Cochicho Ramalho J, International Journal of Food Sciences and Nutrition . 2011,第8期

机译：确定阿拉比卡咖啡和罗布斯塔咖啡豆饮料中烘烤强度的营养指标。
2. Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans - Influence of steaming, decaffeination and roasting processes on coffee beans [J] . LWT-Food Science & Technology . 2020,第期

机译：绿色和加工阿拉伯咖啡豆酿造中甲基antines，三谷植物，烟酸和烟酰胺含量的比较 - 蒸汽，脱氧藻胺和烘焙过程对咖啡豆的影响
3. Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons [J] . Ciecierska Marta, Derewiaka Dorota, Kowalska Jolanta, Journal of Food Science and Technology . 2019,第2期

机译：Mild Roisting对多环芳烃污染污染的影响对多环芳烃污染
4. Spectral Identifiers From Roasting Process of Arabica and Robusta Green Beans Using Laser-Induced Breakdown Spectroscopy (LIBS) [C] . Ayu Puspa Wirani, Aulia Nasution, Hery Suyanto International seminar on photonics, optics, and its applications . 2016

机译：使用激光诱导击穿光谱法（LIBS）从阿拉比卡咖啡豆和罗布斯塔青豆的烘焙过程中得到的光谱标识符
5. Identification of purpurogallin in brewed beverages and effect of roasting on antioxidant activity and phenolic compounds in coffees [D] . Liao, Yu-chen. 2015

机译：酿造饮料中紫嘌呤加仑的鉴定以及焙烧对咖啡中抗氧化活性和酚类化合物的影响
6. Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons [O] . Marta Ciecierska, Dorota Derewiaka, Jolanta Kowalska, 2019

机译：温和烘烤对多环芳烃污染阿拉比卡咖啡豆和罗布斯塔咖啡豆的影响
7. Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans [O] . Bicho, Natalina, Leitão, A.E., Ramalho, José, 2011

机译：确定阿拉比卡咖啡和罗布斯塔咖啡豆饮料中烘烤强度的营养描述

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

著录项

引文网络

相似文献

相关主题

期刊订阅