Study of the sensory profile of Coffea canephora through malting/fermentation using HS-SPME-GC‐MS and synthetic sampling combined with random forest
已完结10由 犇 发布于 2025/9/15 10:48:02
DOI:10.1016/j.foodchem.2025.144907
作者:Evandro Messias ,?Cleidiana V. Guimar?es ,?José M.R. da Luz ,?Ellisson H. de Paulo ,?Emanuele C. da S. Oliveira ,?Márcia H.C. Nascimento ,?Marco F. Ferr?o ,?Rogério C. Guar?oni ,?Paulo R. Filgueira
文献类型:期刊论文
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