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Open Access On-Line Process Control of the Roast Degree of Coffee

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Keywords: COFFEE; ON-LINE PROCESS CONTROL; PRINCIPLE COMPONENT ANALYSIS (PCA); PROTON-TRANSFER-REACTION TIME-OF-FLIGHT MASS SPECTROMETRY (PTR-TOF-MS); ROASTING

Document Type: Miscellaneous

Affiliations: 1: Zurich University of Applied Sciences, Institute of Chemistry and Biological Chemistry, CH-8820 Wädenswil, Switzerland 2: Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland

Publication date: June 1, 2012

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  • International Journal for Chemistry and Official Membership Journal of the Swiss Chemical Society (SCS) and its Divisions

    CHIMIA, a scientific journal for chemistry in the broadest sense, is published 10 times a year and covers the interests of a wide and diverse readership. Contributions from all fields of chemistry and related areas are considered for publication in the form of Review Articles and Notes. A characteristic feature of CHIMIA are the thematic issues, each devoted to an area of great current significance.

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