Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
Guilin Hu(University of Chinese Academy of Sciences), Ming‐Hua Qiu(Kunming Institute of Botany), Hai‐Guo Su(Chinese Academy of Sciences), Xing‐Rong Peng(Kunming Institute of Botany), Xian Li(Kunming Institute of Botany), Yanjie Huang(Kunming Institute of Botany), Ya Gao(Hubei University)
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