Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods-Reference-Cited by-同舟云学术

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Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods

Published:2014-12-31 Issue:6 Volume:46 Page:723-728
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Eun Jong-Bang,Jo Mi-Yeon,Im Ji-Soon

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201403359905715.pdf

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research Trends on the Quality Characteristics of Coffee Based on Coffee Bean Processing;Journal of the Korean Society of Food Science and Nutrition;2024-02-29

2. Potential Migration and Health Risks of Heavy Metals and Metalloids in Take-Out Food Containers in South Korea;International Journal of Environmental Research and Public Health;2024-01-26

3. Quality Characteristics of Sweet Sapphire Grape Added Coffee with Different Extraction Conditions;Food Engineering Progress;2023-08-30

4. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors;Journal of Food Science;2023-01-25

5. Coffee and cardiac arrhythmias: Up-date review of the literature and clinical studies;Cardiology Journal;2022-07-29

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