Original title: Vliv vybrané technologie pražení kávového zrna na jeho chemické složení
Translated title: Influence of selected coffee bean roasting technology on its chemical composition
Authors: Šajdlerová, Kristýna ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
Document type: Master’s theses
Year: 2022
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: aromatic compounds; caffeine; Coffee; GC; HPLC; IC; LC; organic acids; roasting; sucrose; aromatické látky; GC; HPLC; IC; kofein; Káva; LC; organické kyseliny; pražení; sacharóza

Institution: Brno University of Technology (web)
Document availability information: Fulltext is available in the Brno University of Technology Digital Library.
Original record: http://hdl.handle.net/11012/204656

Permalink: http://www.nusl.cz/ntk/nusl-501988


The record appears in these collections:
Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Master’s theses
 Record created 2022-06-12, last modified 2022-09-04


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