Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2019年第1期|共12页
• 作者

  Ahmed Maruf; Jiang Gui‐Hun; Park Ji Su; Lee Ki‐Chang; Seok Yoon Yeong; Eun Jong Bang;

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• 作者单位

  Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanju South Korea;

  Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanju South Korea;

  Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanju South Korea;

  Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanju South Korea;

  Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanju South Korea;

  Department of Food Science and Technology and BK 21 Plus ProgramGraduate School of Chonnam National UniversityGwanju South Korea;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  cold‐brewed coffee; ultrasonication; agitation; FTIR; antioxidative properties;

  机译：冷煮咖啡;超声波;搅拌;FTIR;抗氧化性能;