Uber Robusta-Kaffee und Hybriden mit Robusta-Kaffees
This report concerns itself with examinations of raw and roasted Robusta coffee. For the sake of comparison, results of tests on new growings of Arabica and Robusta coffee are quoted. The tests cover the oil content of coffee and the diterpene content in this oil, as well as all chlorogenic acids and dissolution of chlorogenic acids and dissolution products of chlorogenic acid, which affect the coffee oil. Further comments concern the colour intensity of the watery extracts of degreased roasted coffee, in respect of the assessment of the degree of roasting, and the apparent coffee acid which can be isolated from the extracts. (ATA 10(11):52809. 1985)
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1985
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| Subjects: | COFFEA ARABICA, COFFEA CANEPHORA, HIBRIDOS, COMPOSICION, ACEITES, CAFEINA, CALIDAD, ACIDO CLOROGENICO, |
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