The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2015.1064871
Reference61 articles.
1. Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors
2. Influence of extraction temperature on the final quality of espresso coffee
3. Antioxidant actions of plant foods: Use of oxidative DNA damage as a tool for studying antioxidant efficacy
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