Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage.

Autor: Anastácio, Larissa Marcia1 (AUTHOR), da Silva, Marliane de Cássia Soares1 (AUTHOR), Debona, Danieli Grancieri2 (AUTHOR), Veloso, Tomas Gomes Reis1 (AUTHOR), Entringer, Thaynara Lorenzoni1 (AUTHOR), Bullergahn, Vilian Borchardt1 (AUTHOR), da Luz, José Maria Rodrigues1 (AUTHOR), Moreli, Aldemar Polonini2 (AUTHOR), Megumi, Maria Catarina1 (AUTHOR), Pereira, Lucas Louzada2 (AUTHOR) lucaslozada@hotmail.com
Zdroj: European Food Research & Technology. Feb2023, Vol. 249 Issue 2, p327-339. 13p.
Databáze: Academic Search Ultimate
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