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Impact of The Roast Level on Chemical Composition of Coffee from Colombia Cover

Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
By: Ilze Laukalēja,  Zanda Krūma and  Ingmars Cinkmanis  
Open Access
|Mar 2022

Authors

Ilze Laukalēja

ilze.laukaleja@gmail.com

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Zanda Krūma

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Ingmars Cinkmanis

Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
DOI: https://doi.org/10.2478/prolas-2022-0022 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 145 - 151
Submitted on: Mar 22, 2021
Accepted on: Jan 5, 2022
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
roasting process,
phenolic compounds,
acrylamide,
volatile profile,
organic acids
Related subjects:
General interest,
Mathematics,
General mathematics

© 2022 Ilze Laukalēja, Zanda Krūma, Ingmars Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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