Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients

KIB OpenIR

	Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients
	Hu, Guilin; Peng, Xingrong; Gao, Ya; Huang, Yanjie; Li, Xian; Su, Haiguo; Qiu, Minghua
	2020
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
学科领域	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
DOI	10.1016/j.foodchem.2020.127329
收录类别	SCI
WOS记录号	WOS:000559808400001
引用统计
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/72388
专题	中国科学院昆明植物研究所
推荐引用方式 GB/T 7714	Hu, Guilin,Peng, Xingrong,Gao, Ya,et al. Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients[J]. FOOD CHEMISTRY,2020.
APA	Hu, Guilin.,Peng, Xingrong.,Gao, Ya.,Huang, Yanjie.,Li, Xian.,...&Qiu, Minghua.(2020).Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients.FOOD CHEMISTRY.
MLA	Hu, Guilin,et al."Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients".FOOD CHEMISTRY (2020).