Notes on the chemical basis of coffee quality
1987
Njoroge, S.M.
Gives a discussion on the chemical compounds present in a coffee bean. States that these chemical compounds are the ones determining the quality of the beverage when they interact during roasting and extraction. Also mentions that quality assessment and improvement studies are required in order to understand the coffee bean chemistry
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Bibliographic information
Kenya Coffee - Coffee Research Foundation (Kenya)
Volume
57
Issue
610
Pagination
pp. 152-154
Other Subjects
Composicion; Kenia/ calidad; Cafe; Kenya/ qualite
Language
English
Note
8 ref.
Type
Non-Conventional
Corporate Author
Coffee Research Foundation, Ruiru (Kenya)
1988-08-15
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