Acids in brewed coffees: Chemical composition and sensory threshold

Current Research in Food Science - Tập 6 - Trang 100485 - 2023
Christina J.Birke Rune1, Davide Giacalone1, Ida Steen2, Lars Duelund3, Morten Münchow2, Mathias Porsmose Clausen3
1Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230, Odense M, Denmark
2CoffeeMind, Hansstedvej 35, 2500, Valby, Denmark
3Department of Green Technology, University of Southern Denmark, Campusvej 55, 5230 Odense M, Denmark

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