Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2045-2322
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee ; volume:9 ; number:1 ; day:11 ; month:6 ; year:2019 ; pages:1-12 ; date:12.2019
Scientific reports ; 9, Heft 1 (11.6.2019), 1-12, 12.2019
- Klassifikation
-
Technische Chemie
- Urheber
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Cordoba, Nancy
Pataquiva, Laura
Osorio, Coralia
Moreno, Fabian Leonardo Moreno
Ruiz, Ruth Yolanda
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41598-019-44886-w
- URN
-
urn:nbn:de:101:1-2019090319364503746130
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:23 MESZ
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Beteiligte
- Cordoba, Nancy
- Pataquiva, Laura
- Osorio, Coralia
- Moreno, Fabian Leonardo Moreno
- Ruiz, Ruth Yolanda
- SpringerLink (Online service)
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