通过烘焙酸度和身体感官属性,优化消费者对考卡精品咖啡的接受度

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Diego Andrés Campo-Ceballos, C. Gaviria-López
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引用次数: 0

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Optimising consumer acceptability of Cauca specialty coffee through roasting profiles on acidity and body sensory attributes
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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