Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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1 Online-Ressource.
- Sprache
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Englisch
- Erschienen in
-
Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time ; volume:14 ; number:1 ; day:20 ; month:8 ; year:2024 ; pages:1-15 ; date:12.2024
Scientific reports ; 14, Heft 1 (20.8.2024), 1-15, 12.2024
- Urheber
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Liang, Jiexin
Batali, Mackenzie E.
Routt, Catherine
Ristenpart, William D.
Guinard, Jean-Xavier
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1038/s41598-024-69867-6
- URN
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urn:nbn:de:101:1-2411110946427.238575876884
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:30 MESZ
Datenpartner
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Beteiligte
- Liang, Jiexin
- Batali, Mackenzie E.
- Routt, Catherine
- Ristenpart, William D.
- Guinard, Jean-Xavier
- SpringerLink (Online service)
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