Estatísticas para Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): a mid-infrared spectrum analysis
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| Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): a mid-infrared spectrum analysis | 4 |
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| December 2024 | 0 |
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| Coffee Science_v. 16_1964_2021.pdf | 4 |
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