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Evaluation of Industrial Roasting Degree of Coffee Beans by Using an Electronic Nose and a Stepwise Backward Selection of Predictors

Crossref DOI link: https://doi.org/10.1007/s12161-017-0909-z

Published Online: 2017-04-27

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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