Characterization of sensory properties of Yunnan coffee (2022)
- Authors:
- Autor USP: CESARINO, IGOR - IB
- Unidade: IB
- DOI: 10.1016/j.crfs.2022.07.010
- Subjects: METABOLISMO VEGETAL; PAREDE CELULAR VEGETAL; CAFÉ
- Language: Inglês
- Imprenta:
- Source:
- Título: Current Research in Food Science
- ISSN: 2665-9271
- Volume/Número/Paginação/Ano: v. 5, p. 1205-1215, 2022
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc-nd
-
ABNT
MA, Jiayi et al. Characterization of sensory properties of Yunnan coffee. Current Research in Food Science, v. 5, p. 1205-1215, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.crfs.2022.07.010. Acesso em: 30 dez. 2025. -
APA
Ma, J., Li, J., He, H., Jin, X., Cesarino, I., Zeng, W., & Li, Z. (2022). Characterization of sensory properties of Yunnan coffee. Current Research in Food Science, 5, 1205-1215. doi:10.1016/j.crfs.2022.07.010 -
NLM
Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee [Internet]. Current Research in Food Science. 2022 ; 5 1205-1215.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1016/j.crfs.2022.07.010 -
Vancouver
Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee [Internet]. Current Research in Food Science. 2022 ; 5 1205-1215.[citado 2025 dez. 30 ] Available from: https://doi.org/10.1016/j.crfs.2022.07.010 - A feast of consequences: transcriptional and metabolic responses to lignin pathway perturbations
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Informações sobre o DOI: 10.1016/j.crfs.2022.07.010 (Fonte: oaDOI API)
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