Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup
Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup
Authors
Keywords
Aroma and flavor, HS-SPME, SBSE, GC–MS, Chemometric, Sensory properties, Coffee
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