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Journal: Separations, 2026
Volume: 13
Number: 166
Article:
Chemical and Sensory Differences Among Coffee Beverages Brewed by Traditional Moka, Espresso, and Kamira, a Novel Italian Brewing Device
Authors:
by
Giovanna Lo Vecchio, Rosaria Costa, Rossella Vadalà , Laura De Maria, Rita De Pasquale, Giuseppe Tardiolo and Nicola Cicero
Link:
https://www.mdpi.com/2297-8739/13/6/166
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