Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS

Article

Abstract: Coffee is a beverage that is consumed due to its flavor and fragrance. In this investigation, we dem

Palabras claves:

Coffee, GC–MS, postharvest, SPME, Volatile compounds

Autores:

Gustavo Galarza, Jorge G. Figueroa

Fuentes:

google

scopus