Otimização do processo de extração de café a frio (cold brew coffee), caracterização físico-química e sensorial | Zendy

AI Assistant Blog Pricing

Open Access

Otimização do processo de extração de café a frio (cold brew coffee), caracterização físico-química e sensorial

Author(s) -

Marina Rodrigues Contador,

Flávio Schmidt,

Ana Claudia Rocha Braga

Publication year - 2019

Publication title -

resumos do...

Language(s) - Portuguese

Resource type - Conference proceedings

DOI - 10.20396/revpibic2720192446

Subject(s) - chemistry , physics

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Our institutional solutions Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.