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...
Kaydedildi:
| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2022-08-01
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| Seri Bilgileri: | Fermentation |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2311-5637/8/8/375 |
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