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  1. 1
    Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

    Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee von Vezzulli, Fosca, Triachini, Sara, Mulazzi, Annalisa, Lambri, Milena, Bertuzzi, Terenzio


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  2. 2
    Beyond aroma: A sustainability performance analysis of Italian coffee roasting companies

    Beyond aroma: A sustainability performance analysis of Italian coffee roasting companies von Triachini, Sara, Giannini, Francesca Romana, Bramanti, Valentina, Gubelli, Stella, Capri, Ettore

    Veröffentlicht in Business strategy & development

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