Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods.
About the publication
Record:
VÁRADY, Matúš - GRAJZER, Magdalena - ZALEWSKI, Iwan - TAUCHEN, Jan - FRAŇKOVÁ, Adéla - KLOUČEK, Pavel - POPELKA, Peter. Fatty acid composition and sensory properties as descriptors of differentiation of specialty coffees based on spontaneous and induced processing methods. In: Applied food research. 2024. ISSN 2772-5022, Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]
(2024: 6.200 - IF, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
(2024: 6.200 - IF, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
Year:
2024
Category:
V3 - Scientific output of publication activity from the journal
Output type:
CLA - article
Authors:
45 %
GRAJZER Magdalena
5 %
ZALEWSKI Iwan
5 %
TAUCHEN Jan
5 %
FRAŇKOVÁ Adéla
0 %
KLOUČEK Pavel
5 %
30 %
UVMP share:
75 %
Edition:
Applied food research
Vol. 4, no. 2 (2024), art. no. 100512, p. [1-8]
Country of issue:
Netherlands
ISSN:
2772-5022
Research area:
200 - Veterinary Sciences
Field:
Group of study fields: Agricultural and veterinary sciences
Name of the field of study: veterinary medicine
Scientometrics:
2024: 6.200 - IF, 6.000 - IF 5y, 1.073 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q
Language:
english