Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee

The aim of this study was to determine the effect of total dissolved solids (TDS), extraction yield (EY), and grinding on total polyphenols (TP), total flavonoids (TF), and total antioxidant capacity (TAC) in a fermented specialty coffee prepared using different methods of filtration (Hario V60, Aer...

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Váldodahkkit:	Matúš Várady, Jan Tauchen, Pavel Klouček, Peter Popelka
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2022-08-01
Ráidu:	Fermentation
Fáttát:	polyphenols antioxidant capacity anaerobic fermentation fermented coffee Hario V60 Aeropress
Liŋkkat:	https://www.mdpi.com/2311-5637/8/8/375
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