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LC-MS/MS als Methode zur Detektion und Quantifizierung der Inhaltsstoffe in Kaffee

Gering, V.; Kober, L.; Brodel, O.; Koskei, R.; Mugendi, Beatrice J.; Frohme, M. (2017-01)

Coffee is the most popular soft drink in the world. Two botanical species of coffee are important for the world market and differ not only in their area of cultivation but also their components. Coffee contains more than ...

Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties

Kipkorir, R.; Muhoho, S.; Muliro, P.; Mugendi, Beatrice J.; Frohme, M.; Broedel, O. (2015-04)

The study aimed at comparing the effects of three coffee processing methods on aroma profiles and sensory quality of Ruiru 11 and SL 28 coffee varieties. The processing methods varied onstages of processing and method of ...