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Evaluation of roasting and storage conditions as a strategy..:
Barrera-López, Jenny
;
González-Barrios, Andrés Fernando
;
Vélez, Luis Fernando
...
Food Science and Technology International. 30 (2022) 3 - p. 207-217 , 2022
Link:
https://doi.org/10.1177/10820132221139890
RT Journal T1
Evaluation of roasting and storage conditions as a strategy to improve the sensory characteristics and shelf life of coffee
UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_10820132221139890&Exemplar=1&LAN=DE A1 Barrera-López, Jenny A1 González-Barrios, Andrés Fernando A1 Vélez, Luis Fernando A1 Tarquino, Luis Fernando A1 López, Hugo A1 Hernandez-Carrión, María PB SAGE Publications YR 2022 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 30 IS 3 SP 207 OP 217 LK http://dx.doi.org/https://doi.org/10.1177/10820132221139890 DO https://doi.org/10.1177/10820132221139890 SF ELIB - SuUB Bremen
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