Author:
Buratti Susanna,Benedetti Simona,Giovanelli Gabriella
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference46 articles.
1. Illy A, Viani R (1995) Espresso coffee: the chemistry of quality. Academic Press, London
2. Viani R, Illy A (2005) Espresso coffee: the science of quality. Elsevier, San Diego
3. Nunes FM, Coimbra MA, Duarte AC, Delgadillo I (1997) Foamability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast. J Agric Food Chem 45:3238–3243
4. Maeztu L, Andueza S, Ibañez C, Paz de Pena M, Bello J, Cid C (2001) Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel. J Agric Food Chem 49:4743–4747
5. Maeztu L, Sanz C, Andueza S, Paz de Pena M, Bello J, Cid C (2001) Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile. J Agric Food Chem 49:5437–5444
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献