TY  - GEN 
AU  - Olalla Herrera, Manuel
PY  - 2020
UR  - https://hdl.handle.net/10481/88849
AB  - This study aimed to identify the main compounds and sensory attributes found in green and roasted coffee brews. To this end, sensory analysis techniques and a sensory discrimination test were conducted, and antioxidant capacity and individual phenolic...
LA  - eng
PB  - Elsevier Ltd.
TI  - Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties.
DO  - https://doi.org/10.1016/j.lwt.2020.109457
ER  -