Revista Vitae. 2019;26(1):44-50. doi: 10.17533/udea.vitae.v26n1a05 0.02025
Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute
DOI: 10.17533/udea.vitae.v26n1a05
摘要
Revista Vitae. 2019;26(1):44-50. doi: 10.17533/udea.vitae.v26n1a05 0.02025
DOI: 10.17533/udea.vitae.v26n1a05
摘要