Title |
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma / Lara Kirsch |
|---|---|
Involved |
Sarah Lara Kirsch (Verfasser) |
Published |
München: Verlag Dr. Hut |
Edition |
1. Auflage |
Extent |
XV, 170 Seiten : Illustrationen, Diagramme |
Thesis |
Dissertation, Technische Universität München, 2018 |
ISBN |
978-3-8439-4085-6 |
Language |
|
Country |
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Topic |
|
Subject |
Röstkaffee, Getränk, Aromastoff, Schlüsselsubstanz, Lebensmittelanalyse |
DDC notation |
|
Series |
Lebensmittelchemie |
Other editions |
Erscheint auch als Online-Ausgabe: Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma |
Record ID |
1190835754 |
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