Phenolic content analysis of coffee leaves subjected to htst and convective drying

Autor: Carlos Sánchez-Gómez, Andrea Suaza-Montalvo, Miguel Caro-Parrado, Carolina Sánchez-Sáenz

Publikováno v: Revista U.D.C.A Actualidad & Divulgación Científica, Vol 21, Iss 1 (2018)

As a potential beverage, coffee leaf tea may possess both qualities of brewed coffee and regular tea . Thus, making it an attractive beverage in years to come. One of the main qualities is the leaf’s phenolic content, which is chiefly attributed wi

Externí odkaz: https://doaj.org/article/ad1aaaee620b48c49a0f4abd6eda830e

Análisis del contenido fenólico de hojas de café sujetas a secado htst y convectivo

Autor: Carolina María Sánchez Sáenz, Carlos Augusto Sanchez Gomez, Miguel Caro Parrado, Andrea Suaza Montalvo

Publikováno v: Revista U.D.C.A Actualidad & Divulgación Científica, Vol 21, Iss 1 (2018)
Revista U.D.C.A Actualidad & Divulgación Científica, Volume: 21, Issue: 1, Pages: 81-88, Published: 30 JUN 2018
Repositorio Institucional UDCA
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
instacron:Universidad de Ciencias Aplicadas y Ambientales U.D.C.A

As a potential beverage, coffee leaf tea may possess both qualities of brewed coffee and regular tea. Thus, making it an attractive beverage in years to come. One of the main qualities is the leaf’s phenolic content, which is chiefly attributed wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87da87ba6f106d665f1da62521078de4
https://revistas.udca.edu.co/index.php/ruadc/article/view/665

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