Sensory profile of beverages produced from fermented coffee under different time and temperature conditions
| Autor: | Tolentino Vaz, Carlos Johnantan, Douglas de Oliveira, Maycon, Zotarelli, Marta Fernanda, Guidini, Carla Zanella ⁎, Sentanin, Michelle Andriati |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2024 38 |
| Databáze: | ScienceDirect |
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