| Title |
The effect of roasting method on headspace composition of robusta coffee bean aroma
|
|---|---|
| Published in |
European Food Research and Technology, August 2006
|
| DOI | 10.1007/s00217-006-0375-0 |
| Authors |
Ewa Nebesny, Grażyna Budryn, Józef Kula, Teresa Majda |
Mendeley readers
The data shown below were compiled from readership statistics for 109 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 2 | 2% |
| Indonesia | 1 | <1% |
| Brazil | 1 | <1% |
| Thailand | 1 | <1% |
| United States | 1 | <1% |
| Unknown | 103 | 94% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 16 | 15% |
| Researcher | 14 | 13% |
| Student > Bachelor | 11 | 10% |
| Student > Ph. D. Student | 10 | 9% |
| Lecturer | 9 | 8% |
| Other | 21 | 19% |
| Unknown | 28 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Chemistry | 25 | 23% |
| Agricultural and Biological Sciences | 19 | 17% |
| Engineering | 16 | 15% |
| Environmental Science | 3 | 3% |
| Chemical Engineering | 3 | 3% |
| Other | 4 | 4% |
| Unknown | 39 | 36% |