Arii, Yasuhiro <br/><br/>
Espresso coffee foam delays cooling of the liquid phase.  [electronic resource] 

 -  Bioscience, biotechnology, and biochemistry  Apr 2017 
 - 779-782 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1347-6947 
<br/><br/><label>Standard No.: </label>10.1080/09168451.2017.1280662  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Coffee<br/>Food Handling<br/>Hot Temperature<br/>Humans