Development of technology for the production of green coffee robusta extracts (Coffea canephora): selection of grinding degree and extraction temperature

Autor:	Dmitry V. Budylin, Dinara Fanisovna Ignatova, N. V. Makarova, Maria O. Karpova
Rok vydání:	2021
Předmět:	Horticulture biology Extraction (chemistry) General Medicine Coffea canephora biology.organism_classification Green coffee Selection (genetic algorithm) Grinding Degree (temperature) Mathematics
Zdroj:	Processes and Food Production Equipment. 14:49-59
ISSN:	2310-1164
DOI:	10.17586/2310-1164-2021-14-3-49-59
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::db660a04a61390840381e99aff59d127 https://doi.org/10.17586/2310-1164-2021-14-3-49-59 Zobrazit plný text záznamu