Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1058973
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dc.contributor.authorMARQUES, N.pt_BR
dc.contributor.authorLIMA, J.pt_BR
dc.contributor.authorDELIZA, R.pt_BR
dc.contributor.authorFARAH, A.pt_BR
dc.date.accessioned2016-12-20T19:09:04Z-
dc.date.available2016-12-20T19:09:04Z-
dc.date.created2016-12-20pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: INTERNATIONAL CONFERENCE COFFEE SCIENCE, 26., 2016, Kunming. [Proceedings]. Kunming: ASIC, 2016. p. 201.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1058973pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCoffeept_BR
dc.titleFortified coffees, with iron, zinc and calcium: evaluating the impact of quality and roasting degree on sensory responses.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2016-12-20T19:09:04Zpt_BR
dc.description.notesASIC. Ref. C 11.pt_BR
riaa.ainfo.id1058973pt_BR
riaa.ainfo.lastupdate2016-12-20pt_BR
dc.contributor.institutionNathalia Marques, UFRJ; Juliana Lima, UFRJ; ROSIRES DELIZA, CTAA; Adriana Farah, UFRJ.pt_BR
Appears in Collections:Resumo em anais de congresso (CTAA)

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