Cite
MLA Citation
Dan Dan Cui et al.. “Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee).” Flavour and fragrance journal, vol. 35, n.d., pp. 541–560. http://access.bl.uk/ark:/81055/vdc_100105886501.0x000031