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Lareu, Ricky R.; Zeugolis, Dimitrios I.; Abu-Rub, Mohammad; Pandit, Abhay; Raghunath, Michael,

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Exploring the impact of the time-temperature roasting profile on the flavor of coffee.

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D'Ambrosio, Lucio; Wermelinger, Thomas; Klopprogge, Babette; Yeretzian, Chahan,

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How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC [Poster].

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Zürich:

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Verfügbar unter: https://doi.org/10.21256/zhaw-3512