Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition
- DOI
- 10.1007/s10068-026-02209-6
- Published
- 2026-07-11
- Container
- Food Science and Biotechnology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s10068-026-02209-6,
title = {Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition},
author = {Younglan Ban and Seong Jun Hong and Hee Sung Moon and Se Young Yu and Hyeonjin Park and Gwang-Ju Jang and Ho Eun Kim and Sang-Hee Lee and Eui-Cheol Shin},
year = {2026},
journal = {Food Science and Biotechnology},
doi = {10.1007/s10068-026-02209-6},
url = {https://doi.org/10.1007/s10068-026-02209-6}
}RIS
TY - JOUR TI - Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition AU - Younglan Ban AU - Seong Jun Hong AU - Hee Sung Moon AU - Se Young Yu AU - Hyeonjin Park AU - Gwang-Ju Jang AU - Ho Eun Kim AU - Sang-Hee Lee AU - Eui-Cheol Shin PY - 2026 JO - Food Science and Biotechnology DO - 10.1007/s10068-026-02209-6 UR - https://doi.org/10.1007/s10068-026-02209-6 ER -
APA
Ban, Y., Hong, S. J., Moon, H. S., Yu, S. Y., Park, H., Jang, G., Kim, H. E., Lee, S., & Shin, E. (2026). Chemometric approach for analyzing the flavor patterns of commercial instant coffee: effects of coffee bean varieties and sweetener addition. Food Science and Biotechnology. https://doi.org/10.1007/s10068-026-02209-6
Source records
- crossref · retrieved 2026-09-26T12:06:38.360Z