검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Different analytical approaches for the study of water features in green and roasted coffee beans Iaccheri E, Laghi L, Cevoli C, Berardinelli A, Ragni L, Romani S, Rocculi P Journal of Food Engineering, 146, 28, 2015 |
| 2 |
Prediction of the Solubility of Aromatic Compounds from Brazilian Roasted Coffee (2-Methylpyrazine; 2-Furfurylalcohol; 2,5-Dimethylpyrazine; gamma-Butyrolactone and 2-Furfurylacetate) in SC-CO2 De Oliveira AL, Eberlin MN, Cabral FA Journal of Chemical Engineering of Japan, 42(4), 219, 2009 |
| 3 |
Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance Mateus ML, Champion D, Liardon R, Voilley A Journal of Food Engineering, 81(3), 572, 2007 |