Effect of ultra high temperature (UHT) treatment on coffee brew stability

  1. Sopelana, P.
  2. Pérez-Martínez, M.
  3. López-Galilea, I.
  4. de Peña, M.P.
  5. Cid, C.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2013

Volumen: 50

Número: 2

Pages: 682-690

Type: Article

DOI: 10.1016/J.FOODRES.2011.07.038 GOOGLE SCHOLAR
La source de données: Scopus