TY - GEN 
AU - Córdoba, Nancy
AU - Fabian L.Moreno
AU - Osorio, Coralia
AU - Velásquez, Sebastián
AU - Ruiz, Yolanda
PY - 2021
SN - 0963-9969
UR - http://hdl.handle.net/10818/51816
AB - This study evaluated the effects of different roasting profiles (time/temperature) and brewing methods on the physicochemical and sensory characteristics of coffee brews. Cold brewing (dripping and immersion) and hot brewing (French press) methods...
AB - Este estudio evaluo los efectos de diferentes perfiles de tostado (tiempo/temperatura) y metodos de preparacion sobre las caracteristicas fisicoquimicas y sensoriales de las infusiones de cafe. Se estudiaron los metodos de preparacion en frio (goteo e...
LA - eng
PB - Food Research International
KW - Coffee roasting
KW - Extraction
KW - Volatile compounds
KW - Caffe
KW - Oylquinic Acids
KW - Caffeine
KW - Sensory profile
TI - Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods
DO - 10.1016/j.foodres.2021.110141
ER -