A process for the preparation of a concentrated coffee - extract from a mixture of coarse - and very finely - grain - roest coffee

• 1. 使香气和味道保持较长时间的焙炒咖啡豆及焙炒研磨咖啡豆的生产方法 [P] . 中国专利： CN1057431C . 2000.10.18
• 2. 使香气和味道保持较长时间的焙炒咖啡豆及焙炒研磨咖啡豆的生产方法 [P] . 中国专利： CN1106626A . 1995-08-16
• 3. process for the production of a concentrated coffee extract from a mixture of coarse and finest grain - roestkaffee [P] . 德国专利： DE000001127695A . 1962-04-12

  机译： 粗粒和细粒混合物生产浓缩咖啡提取物的方法-roestkaffee

• 4. PROCESS FOR THE PRODUCTION OF TOASTED COFFEE GRAINS, TOASTED COFFEE EXTRACTS PRODUCED BY THIS PROCESS, INSTANT COFFEE AND CONCENTRATED COFFEE COMPOSITION [P] . BR112013012855B1 . 2019-03-06

  机译： 生产烤制咖啡粒，由该过程生产的烤制咖啡提取物，即溶咖啡和浓缩咖啡成分的过程

• 5. A process for the preparation of wholly aromatic dry extract powder from roest coffee [P] . 德国专利： DE1492747A1 . 1969-08-28

  机译： 由焙炒咖啡制备全芳族干提取物粉末的方法

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• 6. Physiological Activity of Coffee Beans and Roasted Black Beans (Rhynchosia nulubilis) Mixture Extracts for Coffee Alternative Beverage Development [O] . Ae-Jung Kim, Hankyu Lee, Hyuk Wan Ko, 2016
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• 1. Quality aspects of coffees and teas: Application of electron paramagnetic resonance (EPR) spectroscopy to the elucidation of free radical and other processes. [J] . Bernard A.Goodman ,Chahan Yeretzian ,Klaus Stolze . 农业科学（英文） . 2013,第8期
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