Sensory properties and antioxidant capacity of arabica- and rubusta-coffee prepared as filter brews
- Autor(en)
- Dorota Majchrzak
- Organisation(en)
- Department für Ernährungswissenschaften
- Publikationsdatum
- 2009
- ÖFOS 2012
- 107005 Lebensmitteluntersuchung, 104009 Lebensmittelchemie
- Link zum Portal
- https://ucris.univie.ac.at/portal/de/publications/sensory-properties-and-antioxidant-capacity-of-arabica-and-rubustacoffee-prepared-as-filter-brews(cf9ede72-d038-46f9-81d9-760f73a31a0f).html