TY  - RPRT
TI  - Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel.
AU  - L Maeztu
AU  - S Andueza
AU  - C Ibañez
AU  - M Paz de Peña
AU  - J Bello
AU  - C Cid
PY  - 2001
DO  - 10.1021/jf010314l
UR  - https://pubmed.ncbi.nlm.nih.gov/11600016/
ID  - 11600016
ER  -