Ivamoto S.T., Sakuray L.M., Ferreira L.P., Kitzberger C.S.G., Scholz M.B.D.S., Pot D., Leroy T., Vieira L.G.E., Domingues D.S., Pereira L.F.P.
2017
Lipids are among the major chemical compounds present in coffee beans, and they affect the flavor and aroma of the coffee beverage. Coffee oil is rich in kaurene diterpene compounds, mainly cafestol (CAF) and kahweol (KAH), which are related to plant defense mechanisms and to nutraceutical and sensorial beverage characteristics. Despite their importance, the final steps of coffee diterpenes ...
Génétique et amélioration des plantes; Physiologie et biochimie végétales
2017
Lipids are among the major chemical compounds present in coffee beans, and they affect the flavor and aroma of the coffee beverage. Coffee oil is rich in kaurene diterpene compounds, mainly cafestol (CAF) and kahweol (KAH), which are related to plant defense mechanisms and to nutraceutical and sensorial beverage characteristics. Despite their importance, the final steps of coffee diterpenes ...
Génétique et amélioration des plantes; Physiologie et biochimie végétales