Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health-promoting phytochemicals and structure of cold-brewed coffee.
Jong-Bang EunGui-Hun JiangJi Su ParkKi-Chang LeeYoon Yeong SeokJong Bang EunPublished in: Journal of the science of food and agriculture (2018)
The combination of ultrasonication and agitation might be the best option to enhance the various phytochemicals in cold-brewed coffee. © 2018 Society of Chemical Industry.