Improvement of Robusta coffee aroma by modulating flavor precursors in the green coffee bean with enzymatically treated spent coffee grounds: A circular approach
Moccand, Cyril, Manchala, Aditya Daniel, Sauvageat, Jean-Luc, Lima, Anthony, FleuryRey, Yvette, Glabasnia, Arne
Published in Food research international (01.08.2023)
Published in Food research international (01.08.2023)
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