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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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=7029931 |
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