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漫谈咖啡 被引量:4

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作者 曹克嘉
出处 《中国食品信息》 1989年第4期23-24,共2页
关键词 饮料 咖啡
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同被引文献30

  • 1代妮娅,赵天瑞,杨威.微波法提取咖啡中水溶性物质的工艺研究[J].轻工科技,2011,27(12):3-4. 被引量:1
  • 2薛殿凯.咖啡的保健作用[J].中国保健营养,2007(1):48-48. 被引量:3
  • 3Maria J Martin,Fernando Pablos,A Gustavo gonzalez. Discrimination between arabica and robusta green coffee varieties according to their chemical compositions[J].{H}TALANTA,1998,(06):1259-1264.
  • 4Ky C L,Louarn J,Dussert S. Caffeine,trigonelline,chlorogenic acids and sucrose diversity in wild Coffea arabica L.and C.canephora P.accessions[J].{H}Food Chemistry,2001,(02):223-230.
  • 5Michael M,Karin D. Analysis of amino acids and carbohydrates in green coffee[J].{H}Journal of Biochemical and Biophysical Methods,2006,(1-2):25-32.
  • 6A Faraha,M C Monteiroa,V Caladob. Correlation between cup quality and chemical attributes of Brazilian coffee[J].{H}Food Chemistry,2006,(02):373-380.
  • 7Franca A S,Oliveira L S,Mendonca J C F. Physical and chemical attributes of defective crude and roasted coffee beans[J].{H}Food Chemistry,2005,(1-2):84-89.
  • 8Macrae R. Carbohydrates in coffee[M].{H}New York:Wiley,1985.83-113.
  • 9Carla Isabel Rodriguesa,Rodrigo Maiaa,Marco Miranda. Stable isotope analysis for green coffee bean:A possible method for geographic origin discrimination[J].{H}JOURNAL OF FOOD COMPOSITION AND ANALYSIS,2009,(05):463-471.
  • 10Bicchi C P,Panero O M,Pellegrino G M. Characterization of roasted coffee and coffee beverages by solid phase microextraction-gas chromatography and principal component analysis[J].{H}Journal of Agricultural and Food Chemistry,1997,(12):4680-4686.

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