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1 Ergebnisse
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Influence of roasting levels on chemical composition and se..:
Freitas, Valdeir Viana
;
Borges, Larissa Lorrane Rodrigues
;
Castro, Gabriel Abranches Dias
...
Food Bioscience. 59 (2024) - p. 104171 , 2024
Link:
https://doi.org/10.1016/j.fbio.2024.104171
RT Journal T1
Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2024.104171&Exemplar=1&LAN=DE A1 Freitas, Valdeir Viana A1 Borges, Larissa Lorrane Rodrigues A1 Castro, Gabriel Abranches Dias A1 Almeida, Lucas Filipe A1 Crepalde, Ludmylla Tamara A1 Kobi, Hélia dos Barros A1 Vidigal, Márcia Cristina Teixeira Ribeiro A1 dos Santos, Marcelo Henrique A1 Fernandes, Sergio Antonio A1 Maitan-Alfenas, Gabriela Piccolo A1 Stringheta, Paulo César PB Elsevier BV YR 2024 SN 2212-4292 JF Food Bioscience VO 59 SP 104171 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2024.104171 DO https://doi.org/10.1016/j.fbio.2024.104171 SF ELIB - SuUB Bremen
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