Sensory Properties of Under-Roasted Coffee Beverages-Reference-Cited by-同舟云学术

Sensory Properties of Under-Roasted Coffee Beverages

Published:2013-08 Issue:8 Volume:78 Page:S1290-S1300
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Masi Camilla¹,Dinnella Caterina¹,Barnabà Massimo²,Navarini Luciano²,Monteleone Erminio¹

Affiliation:

1. Dept. of Agricultural, Food and Forestry System Management; Unit of Food Science and Technology; Univ. of Florence, Via Donizetti 6; 50144 Florence; Italy

2. illycaffè S.p.A; Viale Flavia 110; 34147 Trieste; Italy

Publisher

Wiley

Subject

Food Science

Reference33 articles.

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2. Willingness to try new foods as predicted by social representations and attitude and trait scales;Bäckström;Appetite,2002

3. Coffee roasting and aroma formation: application of different time-temperature conditions;Baggenstoss;J Agric Food Chem,2008

4. Evolution of sensory aroma attributes from coffee beans to brewed coffee;Bhumiratana;Food Sci Technol,2011

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