Chemical and Sensorial Characteristics of Espresso Coffee As Affected by Grinding and Torrefacto Roast
Author:
Affiliation:
1. Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, E-31080 Pamplona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf034628f
Reference23 articles.
1. Clarke, R. J. Extraction. InCoffee Vol. 2 Technology; Clarke and Macrae, Eds.; Elsevier Science Publishers: New York, 1987; pp 109−144.
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