Effects of Total Dissolved Solids, Extraction Yield, Grinding, and Method of Preparation on Antioxidant Activity in Fermented Specialty Coffee. Várady, M., Tauchen, J., Klouček, P., & Popelka, P. Fermentation, 2022. Paper doi bibtex @article{varady_effects_2022,
title = {Effects of {Total} {Dissolved} {Solids}, {Extraction} {Yield}, {Grinding}, and {Method} of {Preparation} on {Antioxidant} {Activity} in {Fermented} {Specialty} {Coffee}},
volume = {8},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85136568736&doi=10.3390%2ffermentation8080375&partnerID=40&md5=5ac5a05a7dc5228c264c964b614b2210},
doi = {10.3390/fermentation8080375},
number = {8},
journal = {Fermentation},
author = {Várady, M. and Tauchen, J. and Klouček, P. and Popelka, P.},
year = {2022},
}
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