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HR-MAS 1H NMR study of hydration water in Arabica green coffee: relation to the final beverage quality.
HR-MAS 1H NMR study of hydration water in Arabica green coffee: relation to the final beverage quality.
2007
M. Miglietta
R. Lamanna
B. Bonnlaender
Luciano Navarini
F. S. Liverani
Renato Toffanin
Keywords:
Proton NMR
Nuclear magnetic resonance spectroscopy
Chemical composition
Organic chemistry
Water content
Nuclear magnetic resonance
Chemistry
green coffee
Food quality
Food science
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