Phenolic content analysis of coffee leaves subjected to htst and convective drying
As a potential beverage, coffee leaf tea may possess both qualities of brewed coffee and regular tea. Thus, making it an attractive beverage in years to come. One of the main qualities is the leaf’s phenolic content, which is chiefly attributed with health benefits. However, the leaf’s total phenoli...
- Autores:
-
Sánchez Gómez, Carlos A.
Suaza Montalvo, Andrea
Caro Parrado, Miguel A.
Sánchez Sáez, Carolina M.
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
- Repositorio:
- Repositorio Institucional UDCA
- Idioma:
- eng
- OAI Identifier:
- oai:repository.udca.edu.co:11158/1424
- Acceso en línea:
- https://revistas.udca.edu.co/index.php/ruadc/article/view/665
https://doi.org/10.31910/rudca.v21.n1.2018.665
- Palabra clave:
- Café - Fenología
Secado
Té de hojas de café
Coffea arabica
Coffee leaf tea
Central composite rotational desing
Folin ciocalteu
Drying time
Phenolic content
- Rights
- openAccess
- License
- Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales, 2018