2025/06/051 에스프레소 커피 知覺의 生理學 Roberto Cappuccio graduated in Physics at the University of Trieste in 1997 with a thesis on Near Infrared Spectrometry. Immediately afterwards he entered the R&D Department at illycaffè as a researcher, where he dealt mainly with fluid dynamics. Since 2001 his interests have moved towards the exploration of the sensory and chemical aspects of taste, aroma and mouthfeel perception of coffee. Sin.. 2025. 6. 5. 이전 1 다음
