Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee
Over the past decade, cold brew coffee has gained increasing popularity due to its perceived smoother, sweeter, and less acidic sensory profile than the hot brew counterpart. However, the preparation of cold brew coffee is time-consuming, ranging from 6 to 24 h of extraction at refrigerated to room...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000016 |