Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach
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Published:2023-08
Issue:
Volume:170
Page:112987
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Moccand CyrilORCID,
Manchala Aditya Daniel,
Sauvageat Jean-Luc,
Lima Anthony,
FleuryRey Yvette,
Glabasnia Arne