Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage
Author:
Affiliation:
1. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Funder
the National Research Council of Thailand
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2056197
Reference58 articles.
1. What kind of coffee do you drink? An investigation on effects of eight different extraction methods
2. Coffee
3. Illy, E.The Complexity of Coffee; New York, United States: Scientific American, 2002; pp 86–91.
4. Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
5. Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
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