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Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?
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Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?
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Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes
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Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes
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Free choice profiling sensory analysis to discriminate coffees
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