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The effect of bean origin and temperature on grinding roasted coffee
Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the p...
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| 出版年: | Sci Rep |
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| 主要な著者: | , , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4834475/ https://ncbi.nlm.nih.gov/pubmed/27086837 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/srep24483 |
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