温度和冲泡时间对加约阿拉比卡葡萄酒咖啡感官价值的影响,比较了享乐和拔罐的测试方法

Q3 Agricultural and Biological Sciences
Coffee Science Pub Date : 2023-01-01 DOI:10.25186/.v17i.2032
I. Sulaiman, Irfan Irfan, R. Syahputra
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引用次数: 1

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
The influence of temperature and duration of brewing on the sensorial value of Gayo Arabica wine coffee, a comparison of hedonic and cupping test methods
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来源期刊
Coffee Science
Coffee Science Agricultural and Biological Sciences-Food Science
CiteScore
1.30
自引率
0.00%
发文量
11
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