任洪涛, 周斌. 咖啡豆在烘焙过程中挥发性物质的组成变化及抗氧化活性评价[J]. 云南农业大学学报(自然科学), 2018, 33(6): 1146-1153. DOI: 10.12101/j.issn.1004-390X(n).201709012
引用本文: 任洪涛, 周斌. 咖啡豆在烘焙过程中挥发性物质的组成变化及抗氧化活性评价[J]. 云南农业大学学报(自然科学), 2018, 33(6): 1146-1153. DOI: 10.12101/j.issn.1004-390X(n).201709012
Hongtao REN, Bin ZHOU. The Compositions Change and Antioxidant Activity of Volatile Components Coffee Beans (Coffea arabica L.) during the Roasting Process[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2018, 33(6): 1146-1153. DOI: 10.12101/j.issn.1004-390X(n).201709012
Citation: Hongtao REN, Bin ZHOU. The Compositions Change and Antioxidant Activity of Volatile Components Coffee Beans (Coffea arabica L.) during the Roasting Process[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2018, 33(6): 1146-1153. DOI: 10.12101/j.issn.1004-390X(n).201709012

咖啡豆在烘焙过程中挥发性物质的组成变化及抗氧化活性评价

The Compositions Change and Antioxidant Activity of Volatile Components Coffee Beans (Coffea arabica L.) during the Roasting Process

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