Effect of ultra high temperature (UHT) treatment on coffee brew stability-Reference-Cited by-同舟云学术

Effect of ultra high temperature (UHT) treatment on coffee brew stability

Published:2013-03 Issue:2 Volume:50 Page:682-690
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sopelana Patricia,Pérez-Martínez Mónica,López-Galilea Isabel,de Peña M. Paz,Cid Concepción

Funder

Ministerio de Educación y Ciencia

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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4. Antioxidant properties of ready-to-drink coffee brews;Anese;Journal of Agricultural and Food Chemistry,2003

5. Incorporation of chlorogenic acids in coffee brew melanoidins;Bekedam;Journal of Agricultural and Food Chemistry,2008

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