:

Agnese Santanatoglia1,2, Simone Angeloni1, Davide Bartolucci3

  • 1Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.

PubMed
概括

咖啡制的参数,如水比,提取时间和磨粉大小,都会对有益的抗氧化剂和可能有害的烯胺水平产生重大影响. 这些因素是确定咖啡咖啡的关键.