Presentation Information
[P153]Effects of Microwave Roasting Power on the Volatile Compounds and Antioxidant Activity of Mandheling Lintong Coffee
*Nisa Vinka Nurul Hayati1, Teppei Imaizumi2, Nishizu Takahisa2 (1. Graduate School of Natural Science and Technology, Gifu University, 2. Faculty of Applied Biological Sciences)
Keywords:
Coffee roasting,Microwave power,Antioxidant activity,Volatile compounds,GC-MS/MS
Comment
To browse or post comments, you must log in.Log in