Notes on the chemical basis of coffee quality
Taste and flavour are the main quality factors in a coffee beverage. The intrinsic tastes and flavours arise from chemical compounds in the coffee bean. The well defined of these compounds are carbohydrates, proteins, oils, minerals, caffeine, and acids. The chemical constituents are more important than bean appearance in determining the ultimate quality of coffee
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| Subjects: | CAFE, CALIDAD, PALATABILIDAD, CONTENIDO DE CARBOHIDRATOS, PROTEINAS, ACEITES, MINERALES, CAFEINA, ACIDOS, COMPOSICION, |
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KOHA-OAI-BVE:809332020-02-03T21:48:18ZNotes on the chemical basis of coffee quality 99510 Njoroge, S.M. Ago 1987Taste and flavour are the main quality factors in a coffee beverage. The intrinsic tastes and flavours arise from chemical compounds in the coffee bean. The well defined of these compounds are carbohydrates, proteins, oils, minerals, caffeine, and acids. The chemical constituents are more important than bean appearance in determining the ultimate quality of coffeeTaste and flavour are the main quality factors in a coffee beverage. The intrinsic tastes and flavours arise from chemical compounds in the coffee bean. The well defined of these compounds are carbohydrates, proteins, oils, minerals, caffeine, and acids. The chemical constituents are more important than bean appearance in determining the ultimate quality of coffeeCAFECALIDADPALATABILIDADCONTENIDO DE CARBOHIDRATOSPROTEINASACEITESMINERALESCAFEINAACIDOSCOMPOSICIONKenya Coffee (Kenia) |
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IICA |
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Koha |
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Costa Rica |
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CR |
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Bibliográfico |
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cat-sibiica |
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biblioteca |
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America Central |
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Sistema de Bibliotecas IICA/CATIE |
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CAFE CALIDAD PALATABILIDAD CONTENIDO DE CARBOHIDRATOS PROTEINAS ACEITES MINERALES CAFEINA ACIDOS COMPOSICION CAFE CALIDAD PALATABILIDAD CONTENIDO DE CARBOHIDRATOS PROTEINAS ACEITES MINERALES CAFEINA ACIDOS COMPOSICION |
| spellingShingle |
CAFE CALIDAD PALATABILIDAD CONTENIDO DE CARBOHIDRATOS PROTEINAS ACEITES MINERALES CAFEINA ACIDOS COMPOSICION CAFE CALIDAD PALATABILIDAD CONTENIDO DE CARBOHIDRATOS PROTEINAS ACEITES MINERALES CAFEINA ACIDOS COMPOSICION 99510 Njoroge, S.M. Notes on the chemical basis of coffee quality |
| description |
Taste and flavour are the main quality factors in a coffee beverage. The intrinsic tastes and flavours arise from chemical compounds in the coffee bean. The well defined of these compounds are carbohydrates, proteins, oils, minerals, caffeine, and acids. The chemical constituents are more important than bean appearance in determining the ultimate quality of coffee |
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| topic_facet |
CAFE CALIDAD PALATABILIDAD CONTENIDO DE CARBOHIDRATOS PROTEINAS ACEITES MINERALES CAFEINA ACIDOS COMPOSICION |
| author |
99510 Njoroge, S.M. |
| author_facet |
99510 Njoroge, S.M. |
| author_sort |
99510 Njoroge, S.M. |
| title |
Notes on the chemical basis of coffee quality |
| title_short |
Notes on the chemical basis of coffee quality |
| title_full |
Notes on the chemical basis of coffee quality |
| title_fullStr |
Notes on the chemical basis of coffee quality |
| title_full_unstemmed |
Notes on the chemical basis of coffee quality |
| title_sort |
notes on the chemical basis of coffee quality |
| publishDate |
Ago |
| work_keys_str_mv |
AT 99510njorogesm notesonthechemicalbasisofcoffeequality |
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1756058802235375616 |