Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25°C

  1. Pérez-Martínez, M.
  2. Sopelana, P.
  3. De Peña, M.P.
  4. Cid, C.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2008

Volumen: 56

Número: 9

Pages: 3145-3154

Type: Article

DOI: 10.1021/JF703731X GOOGLE SCHOLAR
La source de données: Scopus