|
|
|
|
|
Gabriel Henrique Horta de Oliveira and Ana Paula Lelis Rodrigues de Oliveira
The objective of this work was to evaluate the influence of roasting, blending, and grinding on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic review of the literature was performed. The database for the selecti...
ver más
|
|
|
|
|