Author:
Ferrari Michele,Navarini Luciano,Liggieri Libero,Ravera Francesca,Suggi Liverani Furio
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference26 articles.
1. Influence of water pressure on the final quality of Arabica espresso coffee. Application of multivariate analysis;Andueza;Journal of Agricultural Food Science,2002
2. Influence of extraction temperature on the final quality of espresso coffee;Andueza;Journal of Science Food Agricultural,2003
3. Wettability of porous surfaces;Cassie;Transactions Faraday Society,1944
4. D’Agostina, A., Boschin, G., Bacchini, F., Arnoldi, A. (2004). Journal of Agricultural Food Chemistry, 52, 23, 7118–7125.
5. Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees;Farah;Journal of Agricultural and Food Chemistry,2006
Cited by
17 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