Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity

Thomas Dippong(Technical University of Cluj-Napoca), Oana Cadar(Research Institute for Analytical Instrumentation), Erika Andrea Levei(Research Institute for Analytical Instrumentation), Monica Dan(National Institute for Research and Development of Isotopic and Molecular Technologies), Emoke Dalma Kovacs(Research Institute for Analytical Instrumentation), Melinda Haydee Kovacs(Research Institute for Analytical Instrumentation)
Foods
October 10, 2022
Cited by 67


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