Chlorogenic Acid Content of Local Robusta Coffee at Variations of Roasting Temperature
The roasting process has become the most necessary post-harvest handling process to be awarded in controlling coffee quality. In this research, the effect of roasting temperature has been investigated to the chlorogenic acid content on pure robusta coffee of local varieties and its mixture with soyb...
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| Формат: | Книга |
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Semarang State University,
2022-06-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
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A1234.567 |
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| Примірник 1 | Доступно |