Evolution of robusta green coffee redox enzymatic activities with maturation.

@article{Montavon2004EvolutionOR,
  title={Evolution of robusta green coffee redox enzymatic activities with maturation.},
  author={Philippe Montavon and Karlheinz Bortlik},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 11},
  pages={3590-4}
}
Oxidation reactions in coffee involve redox-sensitive polyphenols and appear to control the fragmentation of coffee storage proteins both in solution and during roasting. Coffee-specific nitrogenous flavor precursors may derive from this process. Accordingly, data converge to suggest that the redox status of the green bean before roasting might control the development of subsequent redox reactions during roasting. Consequently, we decided to identify biological events that may trigger or… CONTINUE READING
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