The prospects of replacing the sensory coffee quality assessment methods with objective, instrument-based approaches: A review

作者：Markos Makiso Urugo, Mohammed Worku, Tess Astatkie, Pascal Boeckx, Yetenayet B. Tola, Paulos Getachew · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105210 · 被引用次数：8 · 研究领域：Coffee research and impacts、Organic Food and Agriculture、Food Chemistry and Fat Analysis