Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds

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80 Scopus citations

Translated title of the contribution	Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds
Original language	Undefined/Unknown
Pages (from-to)	158-166
Number of pages	8
Journal	Journal of Food Engineering
DOIs	https://doi.org/10.1016/j.jfoodeng.2013.07.034
State	Published - 21 Jul 2013

Article Classification

@article{51539c03911f4bdbb5f2a253724e9901,

title = "Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds",

author = "\{Ruiz Pardo\}, \{Ruth Yolanda\} and \{Moreno Moreno\}, \{Fabian Leonardo\}",

year = "2013",

month = jul,

day = "21",

doi = "10.1016/j.jfoodeng.2013.07.034",

language = "Indefinido/desconocido",

pages = "158--166",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds

AU - Ruiz Pardo, Ruth Yolanda

AU - Moreno Moreno, Fabian Leonardo

PY - 2013/7/21

Y1 - 2013/7/21

U2 - 10.1016/j.jfoodeng.2013.07.034

DO - 10.1016/j.jfoodeng.2013.07.034

M3 - Artículo

SN - 0260-8774

SP - 158

EP - 166

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -