Dynamics of sensory perceptions in arabica coffee brews with different roasting degrees
Author:
Affiliation:
1. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil
2. Laboratório de Fisiologia Vegetal, Instituto Agronômico do Paraná, Londrina, PR, Brazil
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2018.1489321
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1. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks
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