机译:研究生咖啡豆和烘焙咖啡豆中水分特征的不同分析方法
Department of Agri-Food Science, University of Bologna, Campus of Food Science, Cesena, Italy;
Department of Agri-Food Science, University of Bologna, Campus of Food Science, Cesena, Italy,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy;
Department of Agri-Food Science, University of Bologna, Campus of Food Science, Cesena, Italy;
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy;
Department of Agri-Food Science, University of Bologna, Campus of Food Science, Cesena, Italy,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy;
Department of Agri-Food Science, University of Bologna, Campus of Food Science, Cesena, Italy,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy;
Department of Agri-Food Science, University of Bologna, Campus of Food Science, Cesena, Italy,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy;
Green and roasted coffee; Sorption isotherms; Saturated salt slurry method; Dynamic dewpoint method; TD-NMR; Dielectric method;
机译:水分状态和流动性对生咖啡豆和烘焙咖啡豆抗塑化的作用
机译:水分状态和流动性对生咖啡豆和烘焙咖啡豆抗塑化的作用
机译:水分状态和流动性对生咖啡豆和烘焙咖啡豆抗塑化的作用
机译:绿色和烤咖啡豆和滤过咖啡粉的PIMPE分析,用于大小和微量元素的相互比较研究
机译:核磁共振和高效液相色谱化学分析秘鲁烤咖啡豆
机译:与生咖啡豆和烘焙过的咖啡豆相比咖啡植物器官的植物化学特征和抗氧化能力
机译:绿色和烤咖啡豆基本和有毒金属的多元素测定:使用ICP-MS的不同起源中的比较研究