Fortified coffees, with iron, zinc and calcium: evaluating the impact of quality and roasting degree on sensory responses.

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dc.contributorNathalia Marques, UFRJ; Juliana Lima, UFRJ; ROSIRES DELIZA, CTAA; Adriana Farah, UFRJ.
dc.creatorMARQUES, N.
dc.creatorLIMA, J.
dc.creatorDELIZA, R.
dc.creatorFARAH, A.
dc.date2016-12-20T19:09:04Z
dc.date2016-12-20T19:09:04Z
dc.date2016-12-20
dc.date2016
dc.date2016-12-20T19:09:04Z
dc.date.accessioned2026-06-30T23:09:30Z
dc.descriptionASIC. Ref. C 11.
dc.identifierIn: INTERNATIONAL CONFERENCE COFFEE SCIENCE, 26., 2016, Kunming. [Proceedings]. Kunming: ASIC, 2016. p. 201.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1058973
dc.identifier.urihttp://hdl.handle.net/123456789/375391
dc.languageeng
dc.rightsopenAccess
dc.subjectCoffee
dc.titleFortified coffees, with iron, zinc and calcium: evaluating the impact of quality and roasting degree on sensory responses.
dc.typeResumo em anais e proceedings

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