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Impact of roasting conditions on physicochemical, taste, vo..:
Hong, Seong Jun
;
Boo, Chang Guk
;
Yoon, Sojeong
...
Food Chemistry: X. 21 (2024) - p. 101119 , 2024
Link:
https://doi.org/10.1016/j.fochx.2024.101119
RT Journal T1
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochx.2024.101119&Exemplar=1&LAN=DE A1 Hong, Seong Jun A1 Boo, Chang Guk A1 Yoon, Sojeong A1 Jeong, Hyangyeon A1 Jo, Seong Min A1 Youn, Moon Yeon A1 Kim, Jae Kyeom A1 Kim, Young Jun A1 Shin, Eui-Cheol PB Elsevier BV YR 2024 SN 2590-1575 JF Food Chemistry: X VO 21 SP 101119 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2024.101119 DO https://doi.org/10.1016/j.fochx.2024.101119 SF ELIB - SuUB Bremen
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