HIGHLIGHTS
- who: Mackenzie E. Batali and colleagues from the Department of Food Science and Technology, University of California, Davis, Shields Davis, CA, USA have published the paper: Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 22/06/2020
- what: The aim of this study was to characterize how the sensory attributes of coffee change with brewing temperatures at fridge temperature (4 u25e6 C), room temperature (22 u25e6 C), and hot temperature (92 u25e6 . . .
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