Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions

Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effe...

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Detalles Bibliográficos
Autores principales: Chen, Shiyu, Xiao, Ying, Tang, Wenxiao, Jiang, Feng, Zhu, Jing, Zhou, Yiming, Ye, Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606293/
https://www.ncbi.nlm.nih.gov/pubmed/37893750
http://dx.doi.org/10.3390/foods12203857

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606293/
https://www.ncbi.nlm.nih.gov/pubmed/37893750
http://dx.doi.org/10.3390/foods12203857

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