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pro vyhledávání: '"Alexande G. Torres"'
Publikováno v:
LWT - Food Science and Technology. 50(2):581-590
Lipids are major coffee components, and changes in their composition during storage may contribute to loss of sensorial quality. In this study, changes in the triacylglycerols (TAG) and free fatty acids (FFA) composition of Coffea arabica seeds roast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::135eb97266ccfe49564f2f0231601485
