Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

被引：0
|
作者：
Zhu, Mengting [1 ]
Long, You [1 ]
Ma, Yingjie [1 ]
Chen, Yi [1 ]
Yu, Qiang [1 ]
Xie, Jianhua [1 ]
Li, Bin [2 ]
Tian, Jinlong [2 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China
[2] College of Food Science, Shenyang Agricultural University, Shenyang,110866, China
来源：
LWT | 2021年 / 140卷
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