Hu, Guilin
Peng, Xingrong
Gao, Ya
Huang, Yanjie
Li, Xian
Su, Haiguo
Qiu, Minghua
Funding for this research was provided by:
Natural Science Foundation of Yunnan Province
National Natural Science Foundation of China
Key Laboratory of Chemistry of Northwestern Plant Resources, Chinese Academy of Sciences
This article is maintained by: Elsevier
Article Title: Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2020.127329
Content Type: article
Copyright: © 2020 Elsevier Ltd. All rights reserved.