| 标题 |
Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:G. Hu; Xingrong Peng; Ya Gao; Yanjie Huang; Xian Li; et al 出版日期:2020-06-13 |
| 求助人 | |
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(2025-6-4)