Análisis comparativo del contenido de cafeína del café tostado bajo diferentes métodos de preparación
Coffee infusion, called "coffee", has distinctive sensory attributes and the content of chemical compounds, such as caffeine, can be different according to the degree of roasting and the preparation method. The objective was to determine the caffeine content in extracts of ground arabica c...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2024
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| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/126 |