Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans
The presence of immature coffee beans reduces the quality of the coffee brew. This study evaluated how the acetic acid affected the aroma and taste of immature compared to mature Robusta coffee. The naturally processed immature Robusta green beans were immersed in acetic acid (0-5%) for 30-90 min. T...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2024-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0001_effect-of-acetic-acid-immersion-on-the-taste-and-aroma-quality-of-immature-robusta-coffee-beans.php |
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