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Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
Open Access
Impact of The Roast Level on Chemical Composition of Coffee from Colombia
Ilze Laukalēja
Ilze Laukalēja
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Laukalēja, Ilze
,
Zanda Krūma
Zanda Krūma
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Krūma, Zanda
and
Ingmars Cinkmanis
Ingmars Cinkmanis
Faculty of Food Technology, Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Cinkmanis, Ingmars
Mar 03, 2022
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 76 (2022): Issue 1 (February 2022)
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Published Online:
Mar 03, 2022
Page range:
145 - 151
Received:
Mar 22, 2021
Accepted:
Jan 05, 2022
DOI:
https://doi.org/10.2478/prolas-2022-0022
Keywords
roasting process
,
phenolic compounds
,
acrylamide
,
volatile profile
,
organic acids
© 2022 Ilze Laukalēja et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
