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Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approachopen access

Hong, Seong Jun; Boo, Chang Guk; Yoon, Sojeong; Jeong, Hyangyeon; Jo, Seong Min; Youn, Moon Yeon; Kim, Jae Kyeom; Kim, Young Jun; Shin, Eui-Cheol

ArticleIssue Date2024CitationFood Chemistry: X, v.21PublisherElsevier Ltd
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