Semiquantification of volatile compounds and identification of potential volatile markers and dry aroma from robusta second-crack roasted coffee processed from several post-harvest processing
In Bogor, the farmers employed several methods for robusta post-harvest processing, including natural, honey, full wash, and wine processing. This research was conducted to examine the influence of the different post-harvest processing methods on volatile compounds and to identify volatile markers t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2025-03-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2025005 |
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