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    Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties

    Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties by César R. Balcázar-Zumaeta, Katherine Reyna-Gonzales, Deysy Inga Diaz, Alexa J. Pajuelo-Muñoz, Angel F. Iliquin-Chavez, Ives Yoplac, Marleni Medina-Mendoza, Diner Mori-Mestanza, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo

    Published 2025-06-01
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