Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X-Ray Microtomography: A Methodological Approach
Version of Record online: 3 FEB 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages E222–E231, March 2011
How to Cite
Pittia, P., Sacchetti, G., Mancini, L., Voltolini, M., Sodini, N., Tromba, G. and Zanini, F. (2011), Evaluation of Microstructural Properties of Coffee Beans by Synchrotron X-Ray Microtomography: A Methodological Approach. Journal of Food Science, 76: E222–E231. doi: 10.1111/j.1750-3841.2010.02009.x
- Issue online: 1 MAR 2011
- Version of Record online: 3 FEB 2011
- MS 20100829 Submitted 7/24/2010, Accepted 11/5/2010.
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