Baggenstoss, Juerg <br/><br/>
Roasting and aroma formation: effect of initial moisture content and steam treatment.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jul 2008 
 - 5847-51 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf8003288  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Coffea--chemistry<br/>Food Handling--methods<br/>Gas Chromatography-Mass Spectrometry<br/>Hot Temperature<br/>Odorants--analysis<br/>Seeds--chemistry<br/>Steam<br/>Water--analysis