Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater.

Autor: Figueroa Campos GA; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany., Sagu ST; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany., Saravia Celis P; Regional School of Sanitary Engineering and Water Resources (ERIS), University of San Carlos of Guatemala, Ciudad Universitaria Zona 12, Guatemala 01012, Guatemala., Rawel HM; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Aug 18; Vol. 9 (8). Date of Electronic Publication: 2020 Aug 18.