Impact of The Roast Level on Chemical Composition of Coffee from Colombia
, oraz
03 mar 2022
O artykule
Data publikacji: 03 mar 2022
Zakres stron: 145 - 151
Otrzymano: 22 mar 2021
Przyjęty: 05 sty 2022
DOI: https://doi.org/10.2478/prolas-2022-0022
Słowa kluczowe
© 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