Caffeoyl-tyrosine and Angola II as characteristic markers for Angolan robusta coffees

Author： Correia A.M.N.G.   Leitao M.C.A.   Clifford M.N.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.53, Iss.3, 1995-01, pp. : 309-313

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Gender preference in hedonic ratings for espresso and espresso-milk coffees

By Cristovam E.   Russell C.   Paterson A.   Reid E.  

Food Quality and Preference, Vol. 11, Iss. 6, 2000-11 ,pp. : 437-444

Elsevier

Access to resources Recommend Favorite

Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance

By Heidema J.   de Jong S.  

Food Quality and Preference, Vol. 9, Iss. 3, 1998-05 ,pp. : 115-118

Elsevier

Access to resources Recommend Favorite

What are the sensory differences among coffees? Multi-panel analysis of variance and flash analysis

By Schlich P.  

Food Quality and Preference, Vol. 9, Iss. 3, 1998-05 ,pp. : 103-106

Elsevier

Access to resources Recommend Favorite

Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans

By Bicho Natalina Cavaco   Leitão Antóanto Eduardo   Ramalho José Cochicho   De Alvarenga Nuno Bartolomeu   Lidon Fernando Cebola  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 8, 2011-12 ,pp. : 865-871

Informa Healthcare

Access to resources Recommend Favorite

Impact of Roasting Time on the Sensory Profile of Arabica and Robusta Coffee

By Bicho Natalina Cavaco  

Ecology of Food and Nutrition, Vol. 52, Iss. 2, 2013-03 ,pp. : 163-177

Routledge Ltd

Access to resources Recommend Favorite