| 标题 |
Comprehensive evaluation of volatile compounds and sensory profiles of coffee throughout the roasting process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Debona DG, Lyrio MVV, da Luz JMR, Frinhani RQ, Araújo BQ, Oliveira ECDS, Agnoletti BZ, Coura MR, Pereira LL, de Castro EVR 出版日期:2025-02-25 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)