罗布斯塔咖啡豆不同的烘焙方式导致的化学特性差异

{"title":"罗布斯塔咖啡豆不同的烘焙方式导致的化学特性差异","authors":"Aji Fajar Ramadhani, Fithri Choirun Nisa, Y. Yunianta","doi":"10.25186/.v18i.2116","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Differences in chemical characteristics due to different roasting of robusta coffee beans\",\"authors\":\"Aji Fajar Ramadhani, Fithri Choirun Nisa, Y. Yunianta\",\"doi\":\"10.25186/.v18i.2116\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":10587,\"journal\":{\"name\":\"Coffee Science\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Coffee Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.25186/.v18i.2116\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Coffee Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.25186/.v18i.2116","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}