Influence of extraction temperature on the final quality of espresso coffee-Reference-Cited by-同舟云学术

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Influence of extraction temperature on the final quality of espresso coffee

Published:2003-01-08 Issue:3 Volume:83 Page:240-248
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Andueza Susana,Maeztu Laura,Pascual Lucía,Ibáñez Carmen,de Peña M Paz,Cid Concepción

Funder

Comisión Interministerial de Ciencia y Tecnología

Departamento de Industria del Gobierno de Navarra

Ministerio de Ciencia y Tecnología Español

Publisher

Wiley

Subject

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

Reference24 articles.

1. Foamability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast;Nunes;J Agric Food Chem,1997

2. A multivariate method for differentiation of espresso coffees from different botanical varieties and types of roast by foam, taste and mouthfeel characteristics;Maeztu;J Agric Food Chem,2001

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

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3. Computer Percolation Models for Espresso Coffee: State of the Art, Results and Future Perspectives;Applied Sciences;2023-02-19

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