TY  - GEN
AU  - Andueza,Susana
AU  - De Peña,M Paz
AU  - Cid,Concepción
TI  - Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast
SN  - 0021-8561
PY  - 2004///0113
KW  - Chemical Phenomena
KW  - Chemistry, Physical
KW  - Coffea
KW  - Coffee
KW  - chemistry
KW  - Food Handling
KW  - methods
KW  - Hot Temperature
KW  - Odorants
KW  - analysis
KW  - Particle Size
KW  - Seeds
KW  - Sensation
KW  - Solubility
KW  - Sucrose
KW  - administration & dosage
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1021/jf034628f
ER  -