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Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees
Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees
2021
Danieli Grancieri Debona
Emanuele Catarina da Silva Oliveira
Carla Schwengber ten Caten
Rogério Carvalho Guarçoni
Taís Rizzo Moreira
Aldemar Polonini Moreli
Lucas Louzada Pereira
Keywords:
Mid infrared spectroscopy
Food science
Sensory analysis
Materials science
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