Effects of refrigeration and oxygen on the coffee brew composition

European Food Research and Technology

Volumn 227, Issue 6, 2008, Pages 1633-1640

  Pérez Martínez, Mónica ^a   Sopelana, Patricia ^a   De Peña, M Paz ^a   Cid, Concepción ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Coffee brew; Oxygen; Sensory analysis; Shelf life; Storage; Temperature

Indexed keywords

ACIDS; ARSENIC COMPOUNDS; CAPILLARY TUBES; CHEMICAL COMPOUNDS; CHLORINE COMPOUNDS; HEALTH; OXYGEN; REFRIGERATION;

ANTIOXIDANT ACTIVITIES; CAFFEIC ACIDS; CAFFEOYL QUINIC ACID; CHEMICAL-; COFFEE BREW; FERULIC ACIDS; HEALTH EFFECTS; HIGHER TEMPERATURES; NON-VOLATILE COMPOUNDS; REAL TIME; REFRIGERATION TEMPERATURES; SENSORY ANALYSIS; SHELF-LIFE; STABILITY STUDIES; STORAGE; STORAGE TIME; TEMPERATURE;

NONMETALS;

COFFEA ARABICA;

EID: 51849145490     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0887-x     Document Type: Article

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