Skip to main content
Journal ArticleOPEN ACCESS

Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass

  • Hwang S
  • Kim K
  • Kang H
  • et al.
Korean journal of food and cookery science (2014) 30(5) 596-602
DOI: 10.9724/kfcs.2014.30.5.596
N/ACitations
Citations of this article
12Readers
Mendeley users who have this article in their library.

Abstract

… 2.커피원두(Roasted Beans) … Influence of provenance and roast degree on the composition of potent odorants in arabica coffees … Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples. Food Sci …

Cite

CITATION STYLE

APA

Hwang, S.-H., Kim, K.-S., Kang, H.-J., Kim, J.-H., & Kim, M.-J. (2014). Studies on the Flavor Compounds of Dutch Coffee by Headspace GC-Mass. Korean Journal of Food and Cookery Science, 30(5), 596–602. https://doi.org/10.9724/kfcs.2014.30.5.596

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free