Rezultati - Benassi Marta de T.

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  1. 1
    Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?

    Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?

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    Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?
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  2. 2
    Free choice profiling sensory analysis to discriminate coffees

    Free choice profiling sensory analysis to discriminate coffees

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    Free choice profiling sensory analysis to discriminate coffees
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