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Food Chemistry|October 22, 2016
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffeeIda Steen, Sandra S Waehrens, Mikael A Petersen, et al.Current Research in Food Science|April 10, 2023
Acids in brewed coffees: Chemical composition and sensory thresholdChristina J Birke Rune, Davide Giacalone, Ida Steen, et al.Pageof 1