Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry
Author:
Affiliation:
1. Department of Food Technology, Faculty of Food Technology Latvia University of Life Sciences and Technologies Jelgava Latvia
2. Sensory Analysis Center Kansas State University Manhattan Kansas USA
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12708
Reference76 articles.
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