TY - GEN 
AU - Cordoba, Nancy
AU - Fernandez Alduenda, Mario
AU - Moreno Moreno, Fabián Leonardo
AU - Ruiz, Yolanda
PY - 2020
SN - 0924-2244
UR - http://hdl.handle.net/10818/48282
AB - Background
The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.

Scope and approach
This review focuses on interpreting...
LA - eng
PB - Trends in Food Science & Technology
KW - Coffee brewing
KW - Solid-liquid extraction
KW - Flavour
KW - Transport phenomena
KW - Physicochemical characteristics
KW - Volatile compound
TI - Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
DO - 10.1016/j.tifs.2019.12.004
ER -