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An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield (E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a singl...
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| Udgivet i: | Sci Rep |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Nature Publishing Group UK
2021
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7994670/ https://ncbi.nlm.nih.gov/pubmed/33767250 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-021-85787-1 |
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