Open AccessChemical Composition and Sensory Attributes of Brewed Coffee as Affected by Roasting Conditions
Author(s) -
김성혜,
김주신
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.5.001
Subject(s) - roasting , food science , composition (language) , chemistry , chemical composition , sensory system , psychology , organic chemistry , art , cognitive psychology , literature