Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach
Guido R. Lopes, Cláudia P. Passos, Sílvia Petronilho, Carla Rodrigues, J. A. Teixeira, Manuel A. Coimbra
Topics & Concepts
ChemistryFood scienceAromaComposition (language)Extraction (chemistry)DissolutionGreen coffeeViscosityChromatographyOrganic chemistryMaterials scienceComposite materialLinguisticsPhilosophyCoffee research and impactsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes