(Q44651183)

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Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.

scientific article published in November 2003

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Europe PubMed Central

PubMed publication ID

14611167

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

title

Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast (English)

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stated in

Europe PubMed Central

PubMed publication ID

14611167

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

20 December 2019

2

1 reference

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Europe PubMed Central

PubMed publication ID

14611167

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

20 December 2019

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3

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ORCID Public Data File 2021

author name string

Susana Andueza

series ordinal

1

1 reference

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Europe PubMed Central

PubMed publication ID

14611167

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

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20 December 2019

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English

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1 November 2003

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14611167

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

published in

Journal of Agricultural and Food Chemistry

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Europe PubMed Central

PubMed publication ID

14611167

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

volume

51

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Europe PubMed Central

PubMed publication ID

14611167

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

issue

24

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Europe PubMed Central

PubMed publication ID

14611167

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

page(s)

7034-7039

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Europe PubMed Central

PubMed publication ID

14611167

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

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DOI

10.1021/JF034628F

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Europe PubMed Central

PubMed publication ID

14611167

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

retrieved

20 December 2019

PubMed publication ID

14611167

1 reference

stated in

Europe PubMed Central

PubMed publication ID

14611167

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:14611167%20AND%20SRC:MED&resulttype=core&format=json

(Q44651183)

Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast.

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