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Sensory profile of Italian Espresso brewed Arabica Specialt..:
Vezzulli, Fosca
;
Bertuzzi, Terenzio
;
Rastelli, Silvia
..
International Journal of Food Science & Technology. 56 (2021) 12 - p. 6765-6776 , 2021
Link:
https://doi.org/10.1111/ijfs.15380
RT Journal T1 <Title>Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15380&Exemplar=1&LAN=DE A1 Vezzulli, Fosca A1 Bertuzzi, Terenzio A1 Rastelli, Silvia A1 Mulazzi, Annalisa A1 Lambri, Milena PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 12 SP 6765 OP 6776 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15380 DO https://doi.org/10.1111/ijfs.15380 SF ELIB - SuUB Bremen
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