ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
In the processing of coffee into instant coffee the quantity and quality of the basic components change with the exception of caffeine. During a study of these changes, samples were taken at various stages in the processing from the raw and roasted coffee beans and from the water extract taken from granules and the final product.
Trans. from Konservnaya i Ovoshchesushilnaya Promyshlennost (USSR) p34-36.