La química en nuestros platos: el café

La química en nuestros platos: el café

El consumo global de café ha experimentado un notable incremento en la última década. El elevado consumo de café a nivel mundial se atribuye principalmente a sus efectos psicoestimulantes, influenciados por factores genéticos, y la percepción de sus beneficios para la salud, aunque también se recon...

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Bibliographic Details
Main Author:	Alfredo Milton Angeles-Boza
Format:	Article
Language:	Spanish
Published:	Pontificia Universidad Católica del Perú 2025-06-01
Series:	Revista de Química
Subjects:	Café Coffea arabica Coffea canephora Terpenos Cafeína Procesos de beneficio
Online Access:	https://revistas.pucp.edu.pe/index.php/quimica/article/view/30855
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