Changes in coffee lipids during storage of coffee beans
Los procesos oxidativo e hidrolítico fueron más rápidos en café verde que en café tostado (almacenados). Los cambios se debieron principalmente a cambios en las substancias responsables del sabor del mismo. (CENICAFE. Boletín Técnico no.5:21. 1977)
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Main Authors: | 80449 Janicek, G., 106047 Pokorny, J. |
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Format: | biblioteca |
Published: |
1970
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Subjects: | ALMACENAMIENTO, CONTENIDO DE LIPIDOS, ALMACENAMIENTO DE GRANOS, |
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