Open AccessINFLUENCE OF WATER HARDNESS ON VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF TURKISH COFFEE
Author(s) -
Ceyda Dadalı
Publication year - 2021
Publication title -
gıda
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd21087
Subject(s) - sweetness , food science , turkish , hard water , flavour , roasting , aroma , chemistry , organoleptic , green coffee , flavor , water activity , organic chemistry , water content , engineering , philosophy , linguistics , geotechnical engineering