Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso-Reference-Cited by-同舟云学术

Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso

Published:2017-01 Issue: Volume:214 Page:622-630
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Salamanca C. Alejandra,Fiol Núria,González Carlos,Saez Marc,Villaescusa Isabel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast;Andueza;Journal of Agricultural and Food Chemistry,2003

2. Influence of water pressure on the final quality of Arabica espresso coffee. Application of multivariate analysis;Andueza;Journal of Agricultural and Food Chemistry,2002

3. Influence of extraction temperature on the final quality of espresso coffee;Andueza;Journal of the Science of Food and Agriculture,2003

4. Electrophoretic clean-up or forganic acids from coffee for the GC/MS analysis;Bähre;Fresenius Journal of Analytical Chemistry,1996

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