Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

MLA

Seong Jun Hong, et al. “Impact of Roasting Conditions on Physicochemical, Taste, Volatile, and Odor-Active Compound Profiles of Coffea Arabica L. (Cv. Yellow Bourbon) Using Electronic Sensors and GC–MS-O Using a Multivariate Approach.” Food Chemistry: X, vol. 21, no. 101119-, Mar. 2024. EBSCOhost, https://doi.org/10.1016/j.fochx.2024.101119.

APA

Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, & Eui-Cheol Shin. (2024). Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach. Food Chemistry: X, 21(101119-). https://doi.org/10.1016/j.fochx.2024.101119

Chicago

Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, and Eui-Cheol Shin. 2024. “Impact of Roasting Conditions on Physicochemical, Taste, Volatile, and Odor-Active Compound Profiles of Coffea Arabica L. (Cv. Yellow Bourbon) Using Electronic Sensors and GC–MS-O Using a Multivariate Approach.” Food Chemistry: X 21 (101119-). doi:10.1016/j.fochx.2024.101119.