Quality Characteristics of Sweet Sapphire Grape Added Coffee with Different Extraction Conditions
Author:
Publisher
Korean Society for Food Engineering
Subject
Food Science
Link
http://fulltext.koreascholar.com/service/pdf.aspx?pdf=oRjEwOVSP2w=
Reference34 articles.
1. Baggenstoss J , Poisson L , Kaegi R , Perren R , Escher F. 2008. Coffee roasting and aroma formation: application of different time-temperature conditions. J. Agric. Food Chem. 56: 5836- 5846.
2. Banti M , Abraham E. 2021. Coffee processing methods, coffee quality and related environmental issues. J. Food Nutr. Sci. 9: 144-152.
3. Bell LN , Clinton RW , Grand AN. 1996. Caffeine content in coffee as influenced by grinding and brewing techniques. Food Res. Int. 29: 785-789.
4. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.
5. Caporaso N , Genovese A , Canela MD , Civitella A , Sacchi R. 2014. Neapolitan coffee brew chemical analysis in comparison to espresso moka and American brews. Food Res. Int. 61: 152- 160.
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