Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
-
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
- Creator
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Liang, Jiexin
Batali, Mackenzie E.
Routt, Catherine
Ristenpart, William D.
Guinard, Jean-Xavier
- Contributor
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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
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:30 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Liang, Jiexin
- Batali, Mackenzie E.
- Routt, Catherine
- Ristenpart, William D.
- Guinard, Jean-Xavier
- SpringerLink (Online service)
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