Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans

Faculty of Agriculture

Assiut University

Influence of roasting process on lipid, phospholipid components and fatty acid composition of coffee beans

Research Authors
Youssef, M. K. E., .El-Rify, M. N. Omar, M. B. and Abdel-Gawad, A. S.
Research Department
Department of Food Science and Technology
Research Journal
Assiut J. of Agricultural Sciences
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
2
Research Vol
Vol. 16, No. 1
Research Year
1985
Research Pages
pp. 195-206