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Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends.
Food Res Int. 2018 Mar;105:393-402. doi: 10.1016/j.foodres.2017.11.017. Epub 2017 Nov 21.
Food Res Int. 2018.
PMID: 29433228
Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
Kalschne DL, Biasuz T, De Conti AJ, Viegas MC, Corso MP, Benassi MT.
Kalschne DL, et al. Among authors: de conti aj.
Food Res Int. 2019 Oct;124:234-238. doi: 10.1016/j.foodres.2018.03.038. Epub 2018 Mar 13.
Food Res Int. 2019.
PMID: 31466646
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