Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1058973| Title: | Fortified coffees, with iron, zinc and calcium: evaluating the impact of quality and roasting degree on sensory responses. |
| Authors: | MARQUES, N.  LIMA, J. DELIZA, R. FARAH, A. |
| Affiliation: | Nathalia Marques, UFRJ; Juliana Lima, UFRJ; ROSIRES DELIZA, CTAA; Adriana Farah, UFRJ. |
| Date Issued: | 2016 |
| Citation: | In: INTERNATIONAL CONFERENCE COFFEE SCIENCE, 26., 2016, Kunming. [Proceedings]. Kunming: ASIC, 2016. p. 201. |
| Keywords: | Coffee |
| Notes: | ASIC. Ref. C 11. |
| Type of Material: | Resumo em anais e proceedings |
| Access: | openAccess |
| Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| MarquesetalASIC2016.pdf | 1.86 MB | Adobe PDF |  View/Open |
