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Acids in brewed coffees: Chemical composition and sensory threshold.
Curr Res Food Sci. 2023 Mar 22;6:100485. doi: 10.1016/j.crfs.2023.100485. eCollection 2023.
Curr Res Food Sci. 2023.
PMID: 37033739
Free PMC article.
Determination of volatile marker compounds of common coffee roast defects.
Yang N, Liu C, Liu X, Degn TK, Munchow M, Fisk I.
Yang N, et al. Among authors: munchow m.
Food Chem. 2016 Nov 15;211:206-14. doi: 10.1016/j.foodchem.2016.04.124. Epub 2016 Apr 27.
Food Chem. 2016.
PMID: 27283624
Free PMC article.
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Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee.
Steen I, Waehrens SS, Petersen MA, Münchow M, Bredie WL.
Steen I, et al. Among authors: munchow m.
Food Chem. 2017 Mar 15;219:61-68. doi: 10.1016/j.foodchem.2016.09.113. Epub 2016 Sep 17.
Food Chem. 2017.
PMID: 27765259
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Corrigendum to "Determination of volatile marker compounds of common coffee roast defects" [Food Chem. 211 (2016) 206-214].
Yang N, Liu C, Liu X, Degn TK, Munchow M, Fisk I.
Yang N, et al. Among authors: munchow m.
Food Chem. 2020 Jun 15;315:126331. doi: 10.1016/j.foodchem.2020.126331. Epub 2020 Feb 4.
Food Chem. 2020.
PMID: 32032830
Free PMC article.
No abstract available.
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