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NTIS 바로가기Food chemistry, v.147, 2014년, pp.279 - 286
Rendon, M.Y. , de Jesus Garcia Salva, T. , Bragagnolo, N.
Sensory changes during the storage of coffee beans occur mainly due to lipid oxidation and are responsible for the loss of commercial value. This work aimed to verify how sensory changes of natural coffee and pulped natural coffee are related to the oxidative processes during 15months of storage. Du...
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