학술논문
Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach
Document Type
Article
Author
Source
In: Food Chemistry: X . (Food Chemistry: X, 30 March 2024, 21)
Subject
Language
English
ISSN
25901575