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    Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee

    Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee by Andrea M. Obando, Jorge G. Figueroa

    Published 2024-10-01
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  2. 2
    Optimization of Two Methods for the Rapid and Effective Extraction of Quinine from <i>Cinchona officinalis</i>

    Optimization of Two Methods for the Rapid and Effective Extraction of Quinine from <i>Cinchona officinalis</i> by Gianella Ochoa, Leonardo Armijos, Jorge G. Figueroa, Ximena Jaramillo-Fierro, Natalí Solano-Cueva

    Published 2025-01-01
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