A COMPARISON OF THE AROMAS OF 6 COFFEES CHARACTERIZED BY CONVENTIONAL PROFILING, FREE-CHOICE PROFILING AND SIMILARITY SCALING METHODS

被引：60

作者：

WILLIAMS, AA ^{[1
]}

ARNOLD, GM ^{[1
]}

机构：

[1] UNIV BRISTOL,LONG ASHTON RES STN,BIOMETR SECT,BRISTOL BS18 9AF,AVON,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740360311

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：204 / 214

页数：11

共 17 条

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[2]

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[4]

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[5]

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[9]

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[10]

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