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Art
J-GLOBAL ID:201702222873876175   Reference number:17A0494420

The aroma and taste of coffee-How to brew coffee of your preference-

コーヒーの香り-美味しいコーヒーの淹れ方-
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Material:
Issue: 273  Page: 61-69  Publication year: Mar. 20, 2017
JST Material Number: F0797A  ISSN: 0368-6558  CODEN: KORYA  Document type: Article
Article type: 解説  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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JST classification
Category name(code) classified by JST.
Alkaloid palatable beverages 
Reference (13):
  • 伊藤博(著)『珈琲を科学する』(時事通信社 1997)
  • 旦部幸博(著)『コーヒーの科学』(講談社 2016)
  • 中林敏郎ら(著)『コーヒー焙煎の化学と技術』(弘学出版 1995)
  • 石井潯,香料,No155,75-92(1987)
  • 日本スペシャシャルティコーヒー協会HP (http://www.scaj.org/about/specialty-coffee)(2016/12/13 アクセス)
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