The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee
Gulzhan Khamitova, Simone Angeloni, Lauro Fioretti, Massimo Ricciutelli, Gianni Sagratini, Elisabetta Torregiani, Sauro Vittori, Giovanni Caprioli
Topics & Concepts
TrigonellineExtraction (chemistry)FlavourQuantitative Descriptive AnalysisFood scienceChemistryTartaric acidCoffee groundsCaffeic acidCaffeineMathematicsCitric acidChromatographyFlavorOrganic chemistryBiologyAntioxidantEndocrinologyCoffee research and impactsAdvanced Chemical Sensor TechnologiesFood Chemistry and Fat Analysis