Effect of holding-time on sensory quality of brewed coffee-Reference-Cited by-同舟云学术

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Effect of holding-time on sensory quality of brewed coffee

Published:1989-01 Issue:2 Volume:1 Page:87-89
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Feria Morales AM

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference2 articles.

1. Influence of water composition, extraction procedures, and holding time and temperature on quality of coffee beverage;Pangborn;Lebensmittel-Wissenschaft und Technologie,1982

2. The influence of high temperature holding upon the components of coffee brew;Segall,1967

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of post‐brew holding time and carafe type on the sensory properties of drip brew coffee;Journal of the Science of Food and Agriculture;2023-01-23

2. Influence of Various Factors on Caffeine Content in Coffee Brews;Foods;2021-05-27

3. Effect of three post‐harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists;Journal of the Science of Food and Agriculture;2021-03-16

4. Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee;Scientific Reports;2020-10-05

5. Hydroxycinnamic acids profiling, in vitro evaluation of total phenolic compounds, caffeine and antioxidant properties of coffee imported, roasted and consumed in Algeria;Mediterranean Journal of Nutrition and Metabolism;2018-03-30

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