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Effect of extraction methods on aroma profile, antioxidant activity and sensory acceptability of specialty coffee brews

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Citace článku v časopise:
LAPČÍKOVÁ, Barbora, Lubomír LAPČÍK, Petr BARTÁK, Tomáš VALENTA a Kateřina DOKLÁDALOVÁ. Effect of extraction methods on aroma profile, antioxidant activity and sensory acceptability of specialty coffee brews. Foods [online]. 2023, vol. 12, iss. 22 [cit. 2024-12-12]. ISSN 2304-8158. Dostupné z: https://www.mdpi.com/2304-8158/12/22/4125.

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