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    Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods

    Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods by Matúš Várady, Magdalena Grajzer, Iwan Zalewski, Jan Tauchen, Adéla Fraňková, Pavel Klouček, Peter Popelka

    Published 2024-12-01
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