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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Este registro bibliográfico ha sido proporcionado por Kenya Agricultural Documentation Centre, KADOC, c/o Agricultural Information Centre, Ministry of Agriculture, Livestock Development and Marketing
