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Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies

journal contribution
posted on 2024-01-11, 03:21 authored by H Wu, C Gonzalez Viejo, S Fuentes, FR Dunshea, Hafiz SuleriaHafiz Suleria
Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies

History

Journal

Food Research International

Volume

176

Article number

113800

Pagination

1-8

Location

Amsterdam, The Netherlands

Publisher DOI

ISSN

0963-9969

eISSN

1873-7145

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Publisher

Elsevier

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    Licence

    All Rights Reserved

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