Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater.

Figueroa Campos, Gustavo A; Sagu, Sorel Tchewonpi; Saravia Celis, Pedro; Rawel, Harshadrai M.

Afiliación

Figueroa Campos GA; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.
Sagu ST; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.
Saravia Celis P; Regional School of Sanitary Engineering and Water Resources (ERIS), University of San Carlos of Guatemala, Ciudad Universitaria Zona 12, Guatemala 01012, Guatemala.
Rawel HM; Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany.

Foods ; 9(8)2020 Aug 18.

Article en En | MEDLINE | ID: mdl-32824690