TY  - GEN
AU  - Baggenstoss,Juerg
AU  - Poisson,Luigi
AU  - Kaegi,Ruth
AU  - Perren,Rainer
AU  - Escher,Felix
TI  - Roasting and aroma formation: effect of initial moisture content and steam treatment
SN  - 1520-5118
PY  - 2008///0902
KW  - Coffea
KW  - chemistry
KW  - Food Handling
KW  - methods
KW  - Gas Chromatography-Mass Spectrometry
KW  - Hot Temperature
KW  - Odorants
KW  - analysis
KW  - Seeds
KW  - Steam
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1021/jf8003288
ER  -