Résultats pour : "Fève de café"

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Nombre de documents : 5.

Article de revue

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Hadj Salem Fatma, Achir Nawel, Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2023. Journal of Food Engineering, 343:111303, 9 p.

https://doi.org/10.1016/j.jfoodeng.2022.111303

Chemometric evaluation of cocoa (Theobroma cacao L.) and coffee (Coffea spp.) germplasm using HPTLC. Lebot Vincent, Melteras Marie, Pilecki André, Labouisse Jean-Pierre. 2020. Genetic Resources and Crop Evolution, 67 (4) : 895-911.

https://doi.org/10.1007/s10722-020-00888-6

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Hadj Salem Fatma, Lebrun Marc, Mestres Christian, Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2020. Food Chemistry, 322:126779, 7 p.

https://doi.org/10.1016/j.foodchem.2020.126779

Prévisualisation

Caffeine from green beans of Mascarocoffea. Clifford Michael N., Gibson C.L., Rakotomalala Jean Jacques, Cros Emile, Charrier André. 1991. Phytochemistry, 30 (12) : 4039-4040.

https://doi.org/10.1016/0031-9422(91)83461-S

Rapport de mission

Mission au Togo (13-25/11/1989). Programme technologie-qualité du café togolais. Barel Michel. 1990. Montpellier : CIRAD-IRCC, 17 p.

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