Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans-Reference-Cited by-同舟云学术

Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans

Author:

Vezzulli Fosca¹^ORCID,Bertuzzi Terenzio²,Rastelli Silvia²,Mulazzi Annalisa²,Lambri Milena¹^ORCID

Affiliation:

1. Department for Sustainable Food Process DiSTAS Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy

2. Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference53 articles.

1. Les profils sensoriels des cafés sont liés aux terroirs en République dominicaine;Aguilar P.;Cahiers Agricultures,2012

4. Sensory quality of coffea arabica l. Genotypes influenced by postharvest processing. Crop Breeding and Applied;Barbosa I.P.;Biotechnology,2019

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