Issue Date | Title | Involved Person(s) |
2016 | New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts | Zimmermann, R.; Ehlert, S.; Czech, H.; Schepler, C.; Fischer, M.; Wohlfahrt, S.; Hertz-Schünemann, R.; Denner, T.; Howell, J.; Yeretzian, Chahan; Walte, A.; Streibel, T. |