Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions - Kim, Inyong; Jung, Sunyoon; Kim, Eunkyung; Lee, Jin-Wook; Kim, Chan-Yang; Ha, Jung-Heun; Jeong, Yoonhwa (Food science and biotechnology, 2021)
Keywords: Acidity; Beans; biotechnology; Browning; Caffeine; Chemistry; Chemistry and Materials Science; Chlorogenic acid; Coffea arabica; Coffee; coffee (beverage); Coffeehouses; crude fat; Food processing; Food Science; Moisture content; Nutrition; Organic acids; Roasting; titratable acidity; Total dissolved solids; Water content; 식품과학; Roasting; Physicochemical characteristics; Coffee; cv. heirloom; Coffea arabica cv. heirloom