Lv4
790 积分 2023-02-17 加入
Chemical characterization and sensory evaluation of a phenolic-rich melanoidin isolate contributing to coffee astringency
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Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
1个月前
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Advancing coffee quality assessment through data-driven spectroscopic and machine learning approaches: A systematic review
1个月前
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Analysis of the essential oils from Calendula officinalis growing in Brazil using three different extraction procedures
5个月前
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Determination and risk assessment of diazepam residues in aquatic products from China
5个月前
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