Published in
Elsevier, Food Chemistry, (301), p. 125187, 2019
DOI: 10.1016/j.foodchem.2019.125187
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Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques
Journal article published in 2019 by
Eleonora Iaccheri,
Luigi Ragni,
Chiara Cevoli,
Santina Romani,
Marco Dalla Rosa 
,
Pietro Rocculi
,
Pietro Rocculi
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