Mapping the distribution of bioactive compounds and aroma/flavour precursors in green coffee beans with an integrated mass spectrometry-based approach
Coffee is one of the most enjoyed beverages worldwide and whilst a wide array of secondary metabolites has been qualitatively and quantitatively characterised within the coffee bean, little is known about their distribution in different bean tissues. In this work, complementary mass spectrometry (...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
De Gruyter
2024
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12659 |