Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics
Nancy Córdoba, F.L. Moreno, Coralia Osorio, Sebastián Velásquez, Mario R. Fernández-Alduenda, Y. Ruíz
Topics & Concepts
TrigonellineBrewingFood scienceCaffeineFlavorTitratable acidChemistryCoffee beanFlavourSensory analysisOrganolepticFermentationMedicineEndocrinologyCoffee research and impactsTea Polyphenols and EffectsOrganic Food and Agriculture