Fatty acid composition of Arabica and Robusta coffee cultivar as a discriminative factor
In a previous study, the effectiveness of chlorogenic acids, fatty acids (FA), and elements was comp...
The exploration of accessions originating from Ethiopia is one option available to increase the gene...
Coffee cherries were processed traditionally by the wet method that uses large quantities of water a...
Fatty acid composition of Arabica and Robusta coffee cultivar as a discriminative factor
Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee bea...
Commercial coffee is available as a mixture of two varieties of coffee beans, namely Arabica, which ...
<p>Fatty acids composition (%) of the investigated coffee oils (green coffee oil, GCO; roasted coffe...
The chemical composition of two Abyssinian coffee; Harar and Berry beans, which are dominating the c...
Stereospecific analysis is an important tool for the characterization of lipid fraction of food prod...
The objective of this work was to compare the effectiveness of three chemical families, namely, chlo...
Arabica and Robusta coffee beans were roasted at 220 ^ 108C for 7, 9 and 11 min to identify chemical...
Coffea arabica (arabica) and Coffea canephora (robusta) are the most important coffee species. Arabi...
Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coff...
Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coff...
The objective of this work was to compare the effectiveness of three chemical families - namely elem...
In a previous study, the effectiveness of chlorogenic acids, fatty acids (FA), and elements was comp...
The exploration of accessions originating from Ethiopia is one option available to increase the gene...
Coffee cherries were processed traditionally by the wet method that uses large quantities of water a...
Fatty acid composition of Arabica and Robusta coffee cultivar as a discriminative factor
Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee bea...
Commercial coffee is available as a mixture of two varieties of coffee beans, namely Arabica, which ...
<p>Fatty acids composition (%) of the investigated coffee oils (green coffee oil, GCO; roasted coffe...
The chemical composition of two Abyssinian coffee; Harar and Berry beans, which are dominating the c...
Stereospecific analysis is an important tool for the characterization of lipid fraction of food prod...
The objective of this work was to compare the effectiveness of three chemical families, namely, chlo...
Arabica and Robusta coffee beans were roasted at 220 ^ 108C for 7, 9 and 11 min to identify chemical...
Coffea arabica (arabica) and Coffea canephora (robusta) are the most important coffee species. Arabi...
Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coff...
Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coff...
The objective of this work was to compare the effectiveness of three chemical families - namely elem...
In a previous study, the effectiveness of chlorogenic acids, fatty acids (FA), and elements was comp...
The exploration of accessions originating from Ethiopia is one option available to increase the gene...
Coffee cherries were processed traditionally by the wet method that uses large quantities of water a...
.jpg%3Fwidth%3D300&w=3840&q=75)
Add to ORKG