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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.52 no.3, 2020년, pp.212 - 219
김인용 (단국대학교 천연물식의약소재산업화연구센터) , 정선윤 (단국대학교 천연물식의약소재산업화연구센터) , 김은경 (경기대학교 관광전문대학원 외식산업경영학과) , 윤혜연 (단국대학교 천연물식의약소재산업화연구센터) , 장석암 (단국대학교 운동처방재활학과) , 하정헌 (단국대학교 천연물식의약소재산업화연구센터) , 정윤화 (단국대학교 천연물식의약소재산업화연구센터)
The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by us...
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