Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Ontario Centres of Excellence
Publisher
Elsevier BV
Subject
Food Science
Reference58 articles.
1. Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health-promoting phytochemicals and structure of cold-brewed coffee;Ahmed;J. Sci. Food Agric.,2019
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3. What kind of coffee do you drink? An investigation on effects of eight different extraction methods;Angeloni;Food Res. Int.,2019
4. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Res. Int.,2013
5. Titratable acidity, perceived sourness, and liking of acidity in drip brewed coffee;Batali;ACS Food Sci. Technol.,2021
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