Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR-Reference-Cited by-同舟云学术

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Influence of divalent cations on the extraction of organic acids in coffee determined by GC-MS and NMR

Published:2024-03 Issue:5 Volume:10 Page:e26625
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Bratthäll Tove,Figueira João,Nording Malin L.^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Water for extraction - composition, recommendations, and treatment;Wellinger,2017

2. Home coffee brewers: specifications and test methods;SCA Standard,2022

3. Effect of Water and Coffee Acidity on Extraction. Dynamic of Coffee Bed Compaction in Espresso Type Extraction, ASIC;Fond,1995

4. Effect of certain ion combinations commonly found in potable water on rate of filtration through roasted and ground coffee;Gardner;Food Res.,1958

5. Water quality for Espresso coffee;Navarini;Food Chem.,2010

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1. Hydrogeochemistry and human health risk assessment of heavy metal pollution of groundwater in Tarkwa, a mining community in Ghana;Environmental Advances;2024-10

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