Open Access

Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

Klinta Kārkliņa

Kārkliņa, Klinta

and

Solvita Kampuse

Kampuse, Solvita

Dec 14, 2021

Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink's Cover Image

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

Volume 75 (2021): Issue 6 (December 2021)

About this article

Previous Article

Cite

Share

Download Cover

Published Online: Dec 14, 2021

Page range: 469 - 475

Received: Mar 22, 2021

Accepted: Nov 07, 2021

DOI: https://doi.org/10.2478/prolas-2021-0070

Keywords
fruit juice, cold-brew coffee, French pressed coffee, bioactive compound vitamin C

© 2021 Klinta Kārkliņa et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Kārkliņa, Klinta

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesLatvia

Kampuse, Solvita

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesLatvia

Language:: English

Publication timeframe:: 6 times per year
Journal Subjects:: General Interest, Mathematics, General Mathematics

Journal RSS Feed