Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications

Published 2013 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 61, Issue -, Pages 264-271
Publisher
Elsevier BV
Online
2013-07-16
DOI
10.1016/j.foodres.2013.07.034

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.