Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System
Author:
Affiliation:
1. Department of Science of Agricultural, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf505691u
Reference50 articles.
1. Neglected Food Bubbles: The Espresso Coffee Foam
2. Illy, A.; Viani, R.; Suggi Liverani, F.Espresso Coffee: The Science of Quality;Elsevier Academic Press:San Diego, CA, 2005; pp16–19.
3. Coffee
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