How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

Author:

Severini Carla1,Derossi Antonio1,Fiore Anna G1,De Pilli Teresa1,Alessandrino Ofelia1,Del Mastro Arcangela1

Affiliation:

1. Department of Science of Agriculture, Food and Environment; University of Foggia; Foggia Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference51 articles.

1. Chemical characterization and antioxidant properties of coffee melanoidinis;Borreli;J Agric Food Chem,2002

2. Solubles into the millennium;Butler;Tea Coffee Trade J,1999

3. Characterization of espresso coffee aroma by HS-GC-MS and sensory flavor profile;Maeztu;J Agric Food Chem,2001

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