Triachini, S.; Becchi, P.P.; Bertuzzi, T.; Capri, E.; Gabrielli, M.; Lucini, L.; Vezzulli, F.
Multi-Omics and Sensory Analysis of Coffea canephora: Assessing the Impact of Roasting Speed on Safety and Energy Efficiency. Proceedings 2024, 109, 7.
https://doi.org/10.3390/ICC2024-18025
AMA Style
Triachini S, Becchi PP, Bertuzzi T, Capri E, Gabrielli M, Lucini L, Vezzulli F.
Multi-Omics and Sensory Analysis of Coffea canephora: Assessing the Impact of Roasting Speed on Safety and Energy Efficiency. Proceedings. 2024; 109(1):7.
https://doi.org/10.3390/ICC2024-18025
Chicago/Turabian Style
Triachini, Sara, Pier Paolo Becchi, Terenzio Bertuzzi, Ettore Capri, Mario Gabrielli, Luigi Lucini, and Fosca Vezzulli.
2024. "Multi-Omics and Sensory Analysis of Coffea canephora: Assessing the Impact of Roasting Speed on Safety and Energy Efficiency" Proceedings 109, no. 1: 7.
https://doi.org/10.3390/ICC2024-18025
APA Style
Triachini, S., Becchi, P. P., Bertuzzi, T., Capri, E., Gabrielli, M., Lucini, L., & Vezzulli, F.
(2024). Multi-Omics and Sensory Analysis of Coffea canephora: Assessing the Impact of Roasting Speed on Safety and Energy Efficiency. Proceedings, 109(1), 7.
https://doi.org/10.3390/ICC2024-18025
