Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee
The aim of this study was to determine the effect of various methods of processing, such as natural, washed, honey, anaerobic fermentation, and carbonic maceration, on the contents of heavy metals in green and roasted specialty coffees from various countries of origin (Ethiopia, Kenya, Rwanda, Burun...
| Asıl Yazarlar: | , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Elsevier
2024-02-01
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| Seri Bilgileri: | Heliyon |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2405844024015949 |