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ground roast coffee: review of analytical strategies to estimate geographic origin, species authenticity and adulteration by dilution
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نویسنده
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burns d. thorburn ,tweed l. ,walker m. j.
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منبع
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food analytical methods - 2017 - دوره : 10 - شماره : 7 - صفحه:2302 -2310
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چکیده
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Methods for the determination of the most commonly found materials used to adulterate coffee as diluents and to establish the geographic and genotypic origin of beans are reviewed. suggestions are made as to how to start to authenticate, or otherwise, the label claims for a given sample of roast ground coffee.
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کلیدواژه
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coffee ,geographic origin ,adulteration ,species authenticity
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آدرس
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the queen’s university of belfast, institute for global food security, uk, the queen’s university of belfast, institute for global food security, uk, government chemist programme, uk
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Authors
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