Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System
Severini, C., Ricci, I., Marone, M., Derossi, A., De Pilli, T.Volume:
63
Langue:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf505691u
Date:
March, 2015
Fichier:
PDF, 556 KB
english, 2015