1 |
Baik, H. J. and Y. S. Ko (1996), Studies on the aroma components of roasted and ground coffee, Korean J. Food Sri. Technol. 28, 15-18
과학기술학회마을
|
2 |
Lee, J. S. (2004), Studies on production of a high contents of functional compounds in sesame oil by supercritical carbone dioxide, M. S. Thesis, Ajou University, Suwon
|
3 |
Sanz, C, L. Maeztu, M. J. Zapelena, J. Bello, and C. Cid (2002), Profiles of volatile compounds and sensory analysis of three blends of coffee : influence of different proportions of arabica and robusta and influence of roasting coffee with sugar, J. Sri. Food Agric. 82, 840-847
DOI
ScienceOn
|
4 |
Ju, Y. W. (2005), Studies on production of a high contents of functional compounds in sesame oil by supercritical carbon dioxide, Ph.D. Dissertation, Ajou University, Suwon
|
5 |
Kim, K. J. (2001), Studies on the changes in chemical constituents and sensory characteristics of green coffee beans during roasting, Ph.D. Dissertation, Dep. of Food Science and Technology, Kyung Hee University, Suwon
|
6 |
Maeztu, L., C. Sanz, S. Andueza, M. P. D. Pena, J. Bello, and C. Cid (2001), Characterization of espresso coffee aroma by static head space GC-MS and sensory flavor profile, J. Agric. Food Chem. 49, 5437-5444
DOI
ScienceOn
|
7 |
Jang, S. M., G. T. Hur, J. K. Lee, and Y. H. Kim, Coffee Science, p209, Kwangmoonkag, Seoul
|
8 |
Mayer, F. and W. Grosch (2001), Aroma simulation on the basis of the odourant composition of roasted coffee headspacc, Flavour Frag. J. 16, 180-190
DOI
ScienceOn
|
9 |
Moon, J. -W. and J. S. Cho (1999), Changes in flavor characteristics and shelf-life of roasted coffee in different packaging conditions during storage, Korean J. Food Sri. Technol. 31, 441-447
과학기술학회마을
|