Consumers' perception of different brewed coffee extractions using the sorting technique-Reference-Cited by-同舟云学术

Consumers' perception of different brewed coffee extractions using the sorting technique

Published:2020-12-08 Issue:2 Volume:36 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Ferini Juliana Lustosa¹^ORCID,Morales Michele Veiga¹,Silva Thaís Araújo¹,Pedreira Juliana Rocha Mendes¹,Godoy Nathália Tiyo¹,Garcia Aline¹,Tfouni Silvia Amélia Verdiani¹

Affiliation:

1. Food Science and Quality Center Institute of Food Technology (Ital) Campinas SP Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12633

Reference19 articles.

1. Compostos bioativos e atividade antioxidante do café (Coffea arabica L.)

2. Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips

3. Associação Brasileira da Indústria de Café—ABIC. (2017).Dicas de preparação de café. Retrieved fromhttp://www.abic.com.br/publique/cgi/cgilua.exe/sys/start.htm?sid=39#1.

4. Associação Brasileira da Indústria de Café—ABIC. (2019).Certificação. Retrieved fromhttp://www.abic.com.br/certificacao.

5. Associação Brasileira de Empresas de Pesquisa (ABEP). (2018).Critério de Classificação Econômica Brasil 2018. Retrieved fromhttp://www.abep.org/criterio-brasil.

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