講演情報
[2KGp06i007]Effects of Microwave Roasting on Aroma Precursors and Volatile Compound Profiles of Mandheling Lintong Coffee (Coffea arabica)
*Hayati Nisa Vinka Nurul1, IMAIZUMI Teppei2, NISHIZU Takahisa2 (1. Graduate School of Natural Science and Technology, Gifu University, 2. Faculty of Applied Biological Sciences, Gifu University)
キーワード：
Coffee roasting、Microwave power、Amino acids、Chlorogenic acid、Volatile compounds
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