{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"Flavour Science: Chapter 7. Advanced Analytical Sensory Correlation - Towards a Better Molecular Understanding of Coffee Flavor","author_name":"Josef Kerler, Juerg Baggenstoss, Mireille Moser, Andreas Rytz, E. Thomas, A. Glabasnia, Luigi Poisson, Imre Blank","thumbnail_url":"https://www.ebooknetworking.net/books/B01/9ZU/bigB019ZUGSQU.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B019ZUGSQU.html\">Flavour Science: Chapter 7. Advanced Analytical Sensory Correlation - Towards a Better Molecular Understanding of Coffee Flavor</a>","width":400,"height":300}