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Impact of bean origin and brewing methods on bioactive comp..:
Herawati, Dian
;
Armawan, Mochamad Savin
;
Nurhaliza, Nazwa
...
International Journal of Gastronomy and Food Science. 35 (2024) - p. 100892 , 2024
Link:
https://doi.org/10.1016/j.ijgfs.2024.100892
RT Journal T1 <Title>Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2024.100892&Exemplar=1&LAN=DE A1 Herawati, Dian A1 Armawan, Mochamad Savin A1 Nurhaliza, Nazwa A1 Mu'arij, Fiham Afwan A1 Yulianti A1 Hunaefi, Dase A1 Noviasari, Santi PB Elsevier BV YR 2024 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 35 SP 100892 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2024.100892 DO https://doi.org/10.1016/j.ijgfs.2024.100892 SF ELIB - SuUB Bremen
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