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
Total de visitas
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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 | 9 |
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| June 2025 | 3 |
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| Coffee Science_v. 16_1964_2021.pdf | 70 |
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