烘焙精品咖啡的感官分析与中红外光谱鉴别

{"title":"烘焙精品咖啡的感官分析与中红外光谱鉴别","authors":"D. Debona, Emanuele C.S. Oliveira, C. S. Caten, R. C. Guarçoni, T. R. Moreira, A. P. Moreli, L. L. Pereira","doi":"10.25186/.V16I.1878","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":10587,"journal":{"name":"Coffee Science","volume":"17 4 1","pages":"1-9"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"6","resultStr":"{\"title\":\"Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees\",\"authors\":\"D. Debona, Emanuele C.S. Oliveira, C. S. Caten, R. C. Guarçoni, T. R. Moreira, A. P. Moreli, L. L. Pereira\",\"doi\":\"10.25186/.V16I.1878\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":10587,\"journal\":{\"name\":\"Coffee Science\",\"volume\":\"17 4 1\",\"pages\":\"1-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Coffee Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.25186/.V16I.1878\",\"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/.V16I.1878","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}