The effect of bean origin and temperature on grinding roasted coffee

机译：咖啡豆来源和温度对磨碎烘焙咖啡的影响

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Uman Erol; Colonna-Dashwood Maxwell; Colonna-Dashwood Lesley; Perger Matthew; Klatt Christian; Leighton Stephen; Miller Brian; Butler Keith T.; Melot Brent C.; Speirs Rory W.; Hendon Christopher H.;
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1. The effect of bean origin and temperature on grinding roasted coffee [J] . Erol Uman, Maxwell Colonna-Dashwood, Lesley Colonna-Dashwood, Scientific reports. . 2016,第1期

机译：咖啡豆来源和温度对磨碎烘焙咖啡的影响
2. The effect of bean origin and temperature on grinding roasted coffee [J] . Erol Uman, Maxwell Colonna-Dashwood, Lesley Colonna-Dashwood, Scientific reports. . 2016,第1期

机译：咖啡豆来源和温度对磨碎烘焙咖啡的影响
3. Characterization of Flavor Compounds Released During Grinding of Roasted Robusta Coffee Beans [J] . Masayuki Akiyama, Kazuya Murakami, Michio Ikeda, Food science and technology research . 2005,第3期

机译：烘焙罗布斯塔咖啡豆研磨过程中释放的风味化合物的表征
4. PIXE analysis of green and roasted coffee beans and filter coffee powder for the inter-comparison study of major, minor and trace elements [C] . Shashank Singh, Mumtaz Oswal, B. R. Behera, International Conference on Condensed Matter and Applied Physics . 2020

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
5. Nuclear Magnetic Resonance and High Performance Liquid Chromatography Chemical Analysis of Peruvian Roasted Coffee Beans [D] . Leyva Zegarra, Vanessa Elsie. 2020

机译：核磁共振和高效液相色谱化学分析秘鲁烤咖啡豆
6. The effect of bean origin and temperature on grinding roasted coffee [O] . Erol Uman, Maxwell Colonna-Dashwood, Lesley Colonna-Dashwood, -1

机译：咖啡豆来源和温度对磨碎烘焙咖啡的影响
7. The effect of bean origin and temperature on grinding roasted coffee [O] . Uman Erol, Colonna-Dashwood Maxwell, Colonna-Dashwood Lesley, 2015

机译：豆类来源和温度对研磨烘焙咖啡的影响

The effect of bean origin and temperature on grinding roasted coffee

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