Doctoral Thesis
Impact of origin, fermentation and roasting on the chemical composition of coffee beans and brews
Macheiner L. Impact of origin, fermentation and roasting on the chemical composition of coffee beans and brews [Internet]. Austria: BOKU - Universität für Bodenkultur Wien; 2021. Available from: http://permalink.obvsg.at/bok/AC16437338
BOKU participants
Helmut Mayer
Ao.Univ.Prof. Dipl.-Ing. Dr.nat.techn. Helmut Mayer
Advisor 1
Matthias Schreiner
Priv.-Doz. Dr. Matthias Schreiner
Berater(in) 1
Matthias Schreiner
Priv.-Doz. Dr. Matthias Schreiner
Advisor 1
Dietmar Haltrich
Univ.Prof. Dipl.-Ing. Dr.techn. Dietmar Haltrich
Berater(in) 2
Michael Murkovic
Ao.Univ.Prof. Dipl.-Ing. Dr.techn. Michael Murkovic
Advisor 1