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New trends in specialty coffees - “the digested coffees”
Ashika Raveendran, Pushpa S. Murthy. Critical Reviews in Food Science and Nutrition, 62 (17), 2022. doi: 10.1080/10408398.2021.1877111Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations
Parise Adadi, Emmanuel O. Mensah, Beatrice Blay, Mirja K. Ahmmed, Kazi Sumaiya, Dominic Agyei, Biniam Kebede. Trends in Food Science & Technology, 154 , 2024. doi: 10.1016/j.tifs.2024.104772Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods
Nasrul Ihsan, Kombo Othman Kombo, Frendy Jaya Kusuma, Tri Siswandi Syahputra, Mayumi Puspita, Wahyono, Kuwat Triyana. Flavour and Fragrance Journal, 40 (2), 2025. doi: 10.1002/ffj.3826TRANSPOSITIONES 2022 Vol. 1 Issue 2: Intraconnectedness and World-making: Technologies, Bodies, Matters
Jes Hooper, Meri Linna, Saija Kassinen, Jonathan Salvage. 2022. doi: 10.14220/9783737014700.73Last update: 2025-04-02 08:40:35
New trends in specialty coffees - “the digested coffees”
Ashika Raveendran, Pushpa S. Murthy. Critical Reviews in Food Science and Nutrition, 62 (17), 2022. doi: 10.1080/10408398.2021.1877111Starting from 2021, the author(s) whose article is published in the JTSiskom journal attain the copyright for their article and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. By submitting the manuscript to JTSiskom, the author(s) agree with this policy. No special document approval is required.
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