Volatile thiols in coffee: A review on their formation, degradation, assessment and influence on coffee sensory quality

出版年份 2016 全文链接

标题

作者

关键词

Coffee, Thiol, Aroma, Quality, Sensory, Review

出版物

FOOD RESEARCH INTERNATIONAL

Volume 89, Issue -, Pages 982-988

出版商

Elsevier BV

发表日期

2016-02-15

DOI

10.1016/j.foodres.2016.02.008

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