Impact of The Roast Level on Chemical Composition of Coffee from Colombia
, et
03 mars 2022
À propos de cet article
Publié en ligne: 03 mars 2022
Pages: 145 - 151
Reçu: 22 mars 2021
Accepté: 05 janv. 2022
DOI: https://doi.org/10.2478/prolas-2022-0022
Mots clés
© 2022 Ilze Laukalēja et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Laukalēja, Ilze
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Krūma, Zanda
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Cinkmanis, Ingmars
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia