Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constituent amino acids composition, peanut coffee exhibit...

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Detalles Bibliográficos
Autores principales: Lee, Jookyeong, Hong, Seong Jun, Cho, Jin-Ju, Boo, Chang Guk, Kim, Da-Som, Shin, Eui-Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696581/
https://www.ncbi.nlm.nih.gov/pubmed/33202627
http://dx.doi.org/10.3390/foods9111664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696581/
https://www.ncbi.nlm.nih.gov/pubmed/33202627
http://dx.doi.org/10.3390/foods9111664

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