Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze
- DOI
- 10.3390/foods9121825
- Published
- 2020-12-09
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods9121825,
title = {Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze},
author = {Giulia Angeloni and Piernicola Masella and Lorenzo Guerrini and Agnese Spadi and Maria Bellumori and Marzia Innocenti and Alessandro Parenti},
year = {2020},
journal = {Foods},
doi = {10.3390/foods9121825},
url = {https://doi.org/10.3390/foods9121825}
}RIS
TY - JOUR TI - Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze AU - Giulia Angeloni AU - Piernicola Masella AU - Lorenzo Guerrini AU - Agnese Spadi AU - Maria Bellumori AU - Marzia Innocenti AU - Alessandro Parenti PY - 2020 JO - Foods DO - 10.3390/foods9121825 UR - https://doi.org/10.3390/foods9121825 ER -
APA
Angeloni, G., Masella, P., Guerrini, L., Spadi, A., Bellumori, M., Innocenti, M., & Parenti, A. (2020). Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze. Foods. https://doi.org/10.3390/foods9121825
Source records
- crossref · retrieved 2026-09-25T22:08:34.198Z