TY - GEN 
AU - Córdoba, Nancy
AU - Moreno Moreno, Fabián Leonardo
AU - Osorio, Coralia
AU - Velásquez, Sebastián
AU - Fernández Alduenda, Mario Fernández
AU - Ruiz Pardo, Yolanda
PY - 2021
SN - 0023-6438
UR - http://hdl.handle.net/10818/51815
AB - The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was prepared by immersion and hot brew coffee by French...
AB - Se estudio el efecto de la calidad del grano de cafe (especial y regular) y el metodo de preparacion (frio y caliente) sobre el perfil sensorial y las caracteristicas fisicoquimicas de las bebidas de cafe. El cafe frio se preparo por inmersion y el...
LA - eng
PB - LWT
KW - Coffee quality
KW - Specialty coffee
KW - Titratable acidity
KW - Brewing temperature
KW - Coffee flavor
TI - Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics
DO - 10.1016/j.lwt.2021.111363
ER -