烘焙程度对阿拉比卡咖啡豆中生物活性和芳香化合物含量的影响

IF 2 4区农林科学 Q2 AGRONOMY

International Agrophysics Pub Date : 2023-12-22 DOI:10.31545/intagr/176300

R. Rusinek, Bohdan Dobrzański, jr, Marzena Gawrysiak-Witulska, Aleksander Siger, Aleksandra Żytek, Hamed Karami, Aisha Umar, Tomasz Lipa, M. Gancarz

引用次数: 0

摘要

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans

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来源期刊

International Agrophysics 农林科学-农艺学

CiteScore

3.60

自引率

9.10%

发文量

审稿时长

3 months

期刊介绍： The journal is focused on the soil-plant-atmosphere system. The journal publishes original research and review papers on any subject regarding soil, plant and atmosphere and the interface in between. Manuscripts on postharvest processing and quality of crops are also welcomed. Particularly the journal is focused on the following areas: implications of agricultural land use, soil management and climate change on production of biomass and renewable energy, soil structure, cycling of carbon, water, heat and nutrients, biota, greenhouse gases and environment, soil-plant-atmosphere continuum and ways of its regulation to increase efficiency of water, energy and chemicals in agriculture, postharvest management and processing of agricultural and horticultural products in relation to food quality and safety, mathematical modeling of physical processes affecting environment quality, plant production and postharvest processing, advances in sensors and communication devices to measure and collect information about physical conditions in agricultural and natural environments. Papers accepted in the International Agrophysics should reveal substantial novelty and include thoughtful physical, biological and chemical interpretation and accurate description of the methods used. All manuscripts are initially checked on topic suitability and linguistic quality.