Open AccessVolatile and bioactive compounds in different roast level specialty coffee = Gaistošie un bioloģiski aktīvie savienojumi dažāda grauzdējuma pakāpes specialty kafijā
Author(s) -
Ilze Laukaleja
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.22616/lluthesis/2022.005
Subject(s) - roasting , specialty , solid phase microextraction , aroma , food science , sensory analysis , chemistry , gas chromatography–mass spectrometry , medicine , chromatography , family medicine , mass spectrometry