1.
Polakova K, Bobková A, Demianová A, Belej Ľubomír, Jurčaga L, Bobko M, Mesárošová A, Žiak M. CHANGES IN TEXTURAL PROPERTIES AND COLOR DUE TO THE PROCESSING METHOD OF GREEN COFFEA ARABICA. J microb biotech food sci [Internet]. 2022 Dec. 6 [cited 2024 Nov. 21];12(Special issue):e9458. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/9458