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Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 2, p. 327, doi. 10.1007/s00217-022-04118-4
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- Article
Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 6, p. 1499, doi. 10.1007/s00217-022-03980-6
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- Publication type:
- Article