Authors
Klinta Kārkliņa
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia
Solvita Kampuse
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Latvia
Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink
By: Klinta Kārkliņa and Solvita Kampuse
Language: English
Page range: 469 - 475
Submitted on: Mar 22, 2021
|Accepted on: Nov 7, 2021
|Published on: Dec 14, 2021
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Related subjects:
© 2021 Klinta Kārkliņa, Solvita Kampuse, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.