Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition-Reference-Cited by-同舟云学术

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Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition

Published:2021-09-23 Issue: Volume: Page:1-27
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yeager Sara E.¹²,Batali Mackenzie E.¹²,Guinard Jean-Xavier¹²,Ristenpart William D.²³

Affiliation:

1. Department of Food Science & Technology, University of California Davis, Davis, California, USA

2. UC Davis Coffee Center, University of California Davis, Davis, California, USA

3. Department of Chemical Engineering, University of California Davis, Davis, California, USA

Funder

Coffee Science Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1957767

Reference169 articles.

1. “The Good Scents Company Information System.” n.d. Accessed July 1, 2020. http://www.thegoodscentscompany.com/.

2. Discrimination of Arabica and Conilon Coffee from Physicochemical Properties Allied to Chemometrics

3. Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee

4. Ion chromatographic determination of some organic acids, chloride and phosphate in coffee and tea

5. Botanical and Geographical Characterization of Green Coffee (Coffea arabica and Coffea canephora): Chemometric Evaluation of Phenolic and Methylxanthine Contents

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