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Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows

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Détails bibliographiques
Auteur principal:	Guilherme Euripedes Alves
Format:	Artículo científico
Langue:	en
Publié:	Universidade Estadual de Maringá 2017
Sujets:	Agrociencias processing drying rate Drying kinetics
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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