Yi Kyeoung Kim
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View article: Comparative Analysis of Brazil Yellow Bourbon and Cameroon Blue Mountain Coffee Beans: Relative Thermal Stability of Chlorogenic Acids and Their Influence on Coffee Extract Ph in Two Cultivars
Comparative Analysis of Brazil Yellow Bourbon and Cameroon Blue Mountain Coffee Beans: Relative Thermal Stability of Chlorogenic Acids and Their Influence on Coffee Extract Ph in Two Cultivars Open
View article: Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree
Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree Open
Factors influencing the sour taste of coffee and the properties of chlorogenic acid are not yet fully understood. This study aimed to evaluate the impact of roasting degree on pH-associated changes in coffee bean extract and the thermal st…