The Chemistry of Roasting—Decoding Flavor Formation
Authors:
- Luigi PoissonLPLuigi Poisson
- Imre BlankIBImre Blank
- Andreas DunkelADAndreas Dunkel
- Thomas HofmannTHThomas Hofmann
- 1 January 2017
- book chapter
- Published by Elsevier
- p. 273-309
Abstract
No abstract availableThis publication has 78 references indexed in Scilit:
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