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Effect of blend percentage and roasting degree on sensory quality of arabica-robusta coffee blend

https://doi.org/10.1088/1755-1315/425/1/012081
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3/3 checkable references clean · checked 2026-07-23

Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.

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The 3 checked references that resolve
resolves10.3923/pjn.2016.486.491
Exploration Study of Gayo Specialty Coffee (<I>Coffea arabica</I> L.): Chemical Compounds, Sensory Profile and Physical Appearance
resolves10.1016/j.lwt.2011.07.001
Evolution of sensory aroma attributes from coffee beans to brewed coffee
resolves10.1016/j.foodres.2014.02.030
Complexity of coffee flavor: A compositional and sensory perspective
The 17 references without a DOI — listed, not checked
no DOI — not checkedEES_425_1_012081bib1
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no DOI — not checkedEES_425_1_012081bib17
What this badge says. CiteStamped means the CHECKABLE references of this work were clean at the dated check: each resolved to a known work in a public registry, and none carried a retraction notice at that time. It says nothing about the quality, findings, or importance of the work itself, and nothing about references deposited without a DOI.

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