{"title":"【加热条件对咖啡在冻干过程中的温度和剩余水分百分比的影响】。","authors":"A J Colombo, R Baruffaldi, E Aquarone","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":76437,"journal":{"name":"Revista de farmacia e bioquimica da Universidade de Sao Paulo","volume":"11 1","pages":"51-9"},"PeriodicalIF":0.0000,"publicationDate":"1973-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"[Influence of heating conditions on the temperature and percentage of water remaining in coffee during the process of lyophilization].\",\"authors\":\"A J Colombo, R Baruffaldi, E Aquarone\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":76437,\"journal\":{\"name\":\"Revista de farmacia e bioquimica da Universidade de Sao Paulo\",\"volume\":\"11 1\",\"pages\":\"51-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1973-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Revista de farmacia e bioquimica da Universidade de Sao Paulo\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista de farmacia e bioquimica da Universidade de Sao Paulo","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}