Sensory characterization of coffee brew with consumer‐based methodology and sensometrics-Reference-Cited by-同舟云学术

Sensory characterization of coffee brew with consumer‐based methodology and sensometrics

Published:2022-09-02 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Braga Mariana Lima¹,Perinoto Larissa Caroline¹,Tonon Giovana Caroline¹,Viell Franciele Leila Giopato¹,Coqueiro Aline¹,Cardoso Reitz Flávia Aparecida¹²,Fuchs Renata Hernandez Barros¹,Bona Evandro¹³

Affiliation:

1. Programa de Pós‐Graduação em Tecnologia de Alimentos (PPGTA) Universidade Tecnológica Federal do Paraná Campo Mourão Brazil

2. Programa de Pós‐Graduação em Inovações Tecnológicas Universidade Tecnológica Federal do Paraná Campo Mourão Brazil

3. Programa de Pós‐Graduação em Química Universidade Tecnológica Federal do Paraná Curitiba Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17076

Reference51 articles.

1. CATA questions for sensory product characterization: Raising awareness of biases

2. Electrophoretic clean-up of organic acids from coffee for the GC/MS analysis

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