Production and characterization of a new distilled beverage from green coffee seed residue.
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DOI: 10.1016/j.foodchem.2021.131960
Abstract: This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits… read more here.
Keywords: coffee seed; green coffee; seed; seed residue ... See more keywords