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Sensory properties of a cup of coffee: possibilities and limitations of flavoromic approach for routine controls
Sensory properties of a cup of coffee: possibilities and limitations of flavoromic approach for routine controls
2017
Erica Liberto
Davide Bressanello
Chiara Cordero
Barbara Sgorbini
Patrizia Rubiolo
Pellegrino Gloria
Manuela Rosanna Ruosi
Carlo Bicchi
Keywords:
Sensory system
Chemistry
Correction
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