Improvement of Robusta coffee aroma with l-leucine powder.

Jo, Ara; Park, Hyunbeen; Lee, Seongho; Lee, Kwang-Geun

Jo, Ara; Park, Hyunbeen; Lee, Seongho; Lee, Kwang-Geun.

Afiliación

Jo A; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea.
Park H; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea.
Lee S; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea.
Lee KG; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Republic of Korea.

J Sci Food Agric ; 103(7): 3501-3509, 2023 May.

Article en En | MEDLINE | ID: mdl-36740875

Asunto(s)

Coffea; Leucina; Polvos; Coffea/química; Odorantes/análisis; Reacción de Maillard

Palabras clave

Robusta; aroma; green beans; leucine; soaking

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Coffea Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article

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