@article{陈钰莹:285, author = {[陈钰莹, 孙红波, 宋萧萧, 柴玉, 王博览, 冷小京]}, title = {咖啡苦味特性研究进展}, publisher = {食品科学}, year = {2020}, journal = {食品科学}, volume = {41}, number = {9}, eid = {285}, pages = {285-293}, keywords = {咖啡;苦味;绿原酸;美拉德反应;阈值}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20190423-304 }