difference spectroscopy in the analysis of the effects of coffee cherry processing variables on the flavor of brewed coffee不同光谱分析的咖啡樱桃处理变量的影响在煮咖啡的味道.pdfVIP

Hindawi Publishing Corporation International Journal of Spectroscopy Volume 2011, Article ID 815304, 5 pages doi:10.1155/2011/815304 Research Article Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee Donald J. Lyman,1 Robert M. Benck,2 and Scott F. Merle2 1 Department of Bioengineering, University of Utah, Salt Lake City, UT 84112, USA 2 Batdorf Bronson Coff ee Roasters, 200 Market Street NE, Olympia, WA 98501, USA Correspondence should be addressed to Donald J. Lym