Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
文献类型：期刊论文
| 作者 | Hu, Guilin; Peng, Xingrong; Gao, Ya; Huang, Yanjie; Li, Xian; Su, Haiguo; Qiu, Minghua
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2020 |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2020.127329 |
| 学科主题 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| WOS记录号 | WOS:000559808400001 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/72388]  |
| 专题 | 中国科学院昆明植物研究所 |
| 推荐引用方式 GB/T 7714 | Hu, Guilin,Peng, Xingrong,Gao, Ya,et al. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients[J]. FOOD CHEMISTRY,2020. |
| APA | Hu, Guilin.,Peng, Xingrong.,Gao, Ya.,Huang, Yanjie.,Li, Xian.,...&Qiu, Minghua.(2020).Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.FOOD CHEMISTRY. |
| MLA | Hu, Guilin,et al."Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients".FOOD CHEMISTRY (2020). |
入库方式： OAI收割
来源：昆明植物研究所
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