Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam (SCOPUS)
JAja Puangngoen
July 6, 2023
Chindapan, N., Puangngoen, C., & Devahastin, S. (2021). Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.14997