Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array
Author:
Funder
National Research Foundation
Korea University
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Coffee roasting and aroma formation: Application of different time–temperature conditions;Baggenstoss;Journal of Agricultural and Food Chemistry,2008
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