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Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2015.03.124
DC FieldValue
dc.titleCoffee fermentation and flavor - An intricate and delicate relationship
dc.contributor.authorLee L.W
dc.contributor.authorCheong M.W
dc.contributor.authorCurran P
dc.contributor.authorYu B
dc.contributor.authorLiu S.Q
dc.date.accessioned2016-09-13T13:01:44Z
dc.date.available2016-09-13T13:01:44Z
dc.date.issued2015
dc.identifier.citationLee L.W, Cheong M.W, Curran P, Yu B, Liu S.Q (2015). Coffee fermentation and flavor - An intricate and delicate relationship. Food Chemistry 185 : 182-191. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2015.03.124
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/127783
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2015.03.124
dc.publisherElsevier
dc.typeReview
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2015.03.124
dc.description.sourcetitleFood Chemistry
dc.description.volume185
dc.description.page182-191
dc.identifier.isiut000355027100023
dc.published.statePublished
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