摘要 : ? 2022 Elsevier LtdAlthough the roles of coffee origin, roasting degree, and consumption methods on the sensory properties of coffee have been actively discussed, the type of water used in brewing plays as important a role as coff... 展开
作者 | Won Kang G. Youn Ko J. Piao Z.Z. |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | CATA analysis Emotion lexicon Roasted coffee beans Sensory analysis Total dissolved solids |
馆藏号 | N2008EPST0012465 |