Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan
French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation bet...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
China Food Publishing Company
2025-01-01
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| Серія: | Shipin Kexue |
| Предмети: | |
| Онлайн доступ: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-013.pdf |
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