Effect of ultra high temperature (UHT) treatment on coffee brew stability
| Autor: | Sopelana, Patricia, Pérez-Martínez, Mónica, López-Galilea, Isabel, de Peña, M. Paz, Cid, Concepción |
|---|---|
| Zdroj: | In Food Research International March 2013 50(2):682-690 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect