Carbohydrates as targeting compounds to produce infusions...

Food Chemistry 2021 / 05 Vol. 344

Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach

Lopes, Guido R., Passos, Cláudia P., Petronilho, Sílvia, Rodrigues, Carla, Teixeira, José A., Coimbra, Manuel A.
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Volume:
344
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128613
Date:
May, 2021
File:
PDF, 1.99 MB
2021
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