Hasil (
Bahasa Indonesia) 1:
[Salinan]Disalin!
During coffee processing,CGA may be isomerized, hydrolyzed or degraded into low molecular weight compounds. The high temperatures of roasting alsoproduce transformation of part of CGA into quinolactones and, along with other compounds, melanoidins. This review focuseson the chemical characteristics, biosynthesis, and distribution of CGA and related compounds in coffee. The influence of genetic,physiological and environmental factors as well as processing on the chemical composition of coffee beans is discussed.
Sedang diterjemahkan, harap tunggu..
