Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan
French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation bet...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-013.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!