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Impact of roasting time on the sensory profile of arabica and robusta coffee.
Ecol Food Nutr. 2013;52(2):163-77. doi: 10.1080/03670244.2012.706061.
Ecol Food Nutr. 2013.
PMID: 23445394
Identification of nutritional descriptors of roasting intensity in beverages of Arabica and Robusta coffee beans.
Bicho NC, Leitão AE, Ramalho JC, De Alvarenga NB, Lidon FC.
Bicho NC, et al.
Int J Food Sci Nutr. 2011 Dec;62(8):865-71. doi: 10.3109/09637486.2011.588594. Epub 2011 Oct 27.
Int J Food Sci Nutr. 2011.
PMID: 22032554
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Chemical descriptors for sensory and parental origin of commercial Coffea genotypes.
Bicho NC, Leitão AE, Ramalho JC, Lidon FC.
Bicho NC, et al.
Int J Food Sci Nutr. 2012 Nov;63(7):835-42. doi: 10.3109/09637486.2012.676027. Epub 2012 Apr 10.
Int J Food Sci Nutr. 2012.
PMID: 22486463
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