1.
Wieland F, Gloess AN, Keller M, Wetzel A, Schenker S, Yeretzian C. On-Line Process Control of the Roast Degree of Coffee: Highlights of Analytical Chemistry in Switzerland. Chimia [Internet]. 2012 Jun. 27 [cited 2024 Apr. 25];66(6):443. Available from: https://www.chimia.ch/chimia/article/view/2012_443