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
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 152-154
其它主题
Kenya/ qualite; Kenia/ calidad; Cafe; Composicion
语言
英语
注释
8 ref.
类型
Non-Conventional
团体作者
Coffee Research Foundation, Ruiru (Kenya)
1988-08-15
AGRIS AP