The effect of pressure filtration coffee preparation methods (Coffea arabica L. var. Castillo) on antioxidant content and activity, and beverage acceptance
The majority of pressure filtration methods for coffee preparation constitute acceptable alternatives for the obtention of coffee with bitter notes and body. In this study, antioxidant metabolite retention, antioxidant activity, and cup profiles were determined for coffee beverages prepared using fi...
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| Udgivet i: | Dyna |
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| Principais autores: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad Nacional de Colombia
2019
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=49662418031 https://www.redalyc.org/journal/496/49662418031/ https://www.redalyc.org/journal/496/49662418031/html/ https://www.redalyc.org/journal/496/49662418031/49662418031.epub https://www.redalyc.org/journal/496/49662418031/movil |
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