Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology
DOI:
https://doi.org/10.18633/biotecnia.v23i2.1407Palabras clave:
Plasma de barrera dieléctrica, especies reactivas, capacidad antioxidante, alimento mínimamente procesadoResumen
La tecnología de plasma frío ha cobrado auge en la industria alimentaria, ya que provoca mínimas alteraciones en el contenido nutricional, no deja residuos químicos y en algunos casos no afecta la calidad sensorial de los alimentos. El objetivo de esta investigación fue evaluar las propiedades fisicoquímicas, análisis sensorial, aromática y actividad antioxidante del café tostado tratado con plasma frío. Las muestras fueron tratadas con descarga de barrera dieléctrica (DBD) con potencia de entrada de 30 W y voltaje de salida de 850 V, usando gas helio (1.5 L min-1). El plasma frío fue aplicado en diferentes tiempos (0, 1, 4, 8, 12, 16, 20, 24 y 30 min). El tratamiento con plasma frío no mostró diferencias significativas en el parámetro de color. Además, no se observaron diferencias en el perfil aromático y sensorial sometido a tratamiento con plasma durante 30 min en comparación con las muestras no tratadas. Por otro lado, se observó una reducción del 12 % del contenido total de polifenoles solubles y un aumento del 14 % en la capacidad antioxidante en muestras tratadas con plasma frío. Esta es una tecnología novedosa con potencial para asegurar la inocuidad y mantener las características sensoriales del café tostado.
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freshly brewed Arabica coffees and studies on a characteristic aroma compound of
Ethiopian coffee. Journal Food Science 73: C335-C346.
Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F.
A., & Rodrigues, S. 2015. Effects of atmospheric cold plasma and ozone on prebiotic
orange juice. Innovative Food Science and Emerging Technologies 32:127-135.
Alvarado, G., & PUERTA, G. 2002. La variedad Colombia y sus características de calidad física y en taza. Avance Técnicos Cenicafe. 303:1.- 4.
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González-Aguilar, G. A. 2010. Daily consumption of apple, pear and orange juice
differently affects plasma lipids and antioxidant capacity of smoking and non-smoking
adults. International Journal Food Science Nutrition 61: 369-380.
Amini, M., & Ghoranneviss, M. 2016. Effects of cold plasma treatment on antioxidants
activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.)
cultivars during storage. LWT- Food Science Technology 73: 178-184.
Arya, M., & Rao, L. J. M. 2007. An impression of coffee carbohydrates. Critical Reviews in Food Science and Nutrition 47:51-67.
Basaran, P., Basaran-Akgul, N., & Oksuz, L. 2008. Elimination of Aspergillus parasiticus
from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiology
25: 626-632.
Borém, F. M., Ribeiro, F. C., Figueiredo, L. P., Giomo, G. S., Fortunato, V. A., & Isquierdo, E. P. 2013. Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging. Journal of Stored Products Research 52:1-6.
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attributes from coffee beans to brewed coffee. LWT- Food Science Technology 44: 2185-
2192.
Brandenburg, R., Ehlbeck, J., Stieber, M., v. Woedtke, T., Zeymer, J., Schlüter, O., &
Weltmann, K. D. 2007. Antimicrobial treatment of heat sensitive materials by means
of atmospheric pressure Rf‐driven plasma jet. Contributions to Plasma Physics 47:72-79.
Bressanello, D., Liberto, E., Cordero, C., Rubiolo, P., Pellegrino, G., Ruosi, M. R., &
Bicchi, C. 2017. Coffee aroma: Chemometric comparison of the chemical information
provided by three different samplings combined with GC–MS to describe the sensory
properties in cup. Food Chemistry 214: 218-226.
Bröhan, M., Huybrighs, T., Wouters, C., & Van der Bruggen, B. 2009. Influence of
storage conditions on aroma compounds in coffee pads using static headspace GC–MS.
Food Chemistry 116: 480-483.
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Nutrition. Elsiever Science, Norwich: UK.
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Cheong, M. W., Tong, K. H., Ong, J. J. M., Liu, S. Q., Curran, P., & Yu, B. 2013.
Volatile composition and antioxidant capacity of Arabica coffee. Food Research
International 51: 388-396.
Devi, Y., Thirumdas, R., Sarangapani, C., Deshmukh, R., & Annapure, U. 2017.
Influence of cold plasma on fungal growth and aflatoxins production on groundnuts.
Food Control 77: 187-191.
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Esquivel, P., & Jiménez, V. M. 2012. Functional properties of coffee and coffee by products. Food Research International 46:488-495.
Grzegorzewski, F., Ehlbeck, J., Schlüter, O., Kroh, L. W., & Rohn, S. 2011. Treating
lamb’s lettuce with a cold plasma–Influence of atmospheric pressure Ar plasma
immanent species on the phenolic profile of Valerianella locusta. LWT- Food
Science and Technology 44: 2285-2289.
Grzegorzewski, F., Rohn, S., Kroh, L. W., Geyer, M., & Schlüter, O. 2010. Surface
morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after
exposure to a low-pressure oxygen plasma. Food Chemistry 122: 1145-1152.
Harborne, J. B., & Williams, C. A. 2000. Advances in flavonoid research since 1992. Phytochemistry 55: 481-504.
Jayasena, D. D., Kim, H. J., Yong, H. I., Park, S., Kim, K., Choe, W., & Jo, C. 2015.
Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef
loin: Effects on pathogen inactivation and meat-quality attributes. Food Microbiology
46: 51-57.
Kim, H.-J., Yong, H. I., Park, S., Choe, W., & Jo, C. 2013. Effects of dielectric barrier
discharge plasma on pathogen inactivation and the physicochemical and sensory
characteristics of pork loin. Current Applied Physics 13: 1420-1425.
Kovačević, D. B., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Jambrak, A. R., & Herceg,
Z. 2016. Effects of cold atmospheric gas phase plasma on anthocyanins and color in
pomegranate juice. Food Chemistry 190: 317-323.
Karlovsky, P., Suman, M., Berthiller, F., De Meester, J., Eisenbrand, G., Perrin, I., Oswald, P., Speijers, G., Chiodini, A., Recker, T., Dussort, P. 2016. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32: 179-205.
Kumar, S., Kunwar, A., Gautam, S., & Sharma, A. 2012. Inactivation of A. ochraceus
spores and detoxification of ochratoxin A in coffee beans by gamma irradiation. Journal
Food Science 77: T44-T51.
Lee, H. J., Jung, S., Jung, H., Park, S., Choe, W., Ham, J. S., & Jo, C. 2012. Evaluation of a dielectric barrier discharge plasma system for inactivating pathogens on cheese slices. Journal of Animal Science and Tecnology 54: 191-198.
Makris, D. P., & Rossiter, J. T. 2002. Hydroxyl free radical-mediated oxidative
degradation of quercetin and morin: a preliminary investigation. Journal Food
Composition and Analysis 15: 103-113.
Mondello, L., Costa, R., Tranchida, P. Q., Dugo, P., Lo Presti, M., Festa, S., Fazio, A.,
Dugo, G. 2005. Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction‐gas chromatography‐mass spectrometry with the support of a dual‐filter mass spectra library. Journal of Separation Science 28: 1101-1109.
Nikiforov, A. Y., Sarani, A., & Leys, C. 2011. The influence of water vapor content on
electrical and spectral properties of an atmospheric pressure plasma jet. Plasma Source
Science and Technology 20: 015014.
Noonim, P., Mahakarnchanakul, W., Nielsen, K. F., Frisvad, J. C., & Samson, R. A. 2008.
Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus
species from coffee beans grown in two regions of Thailand. International Journal Food
Microbiology 128: 197-202.
Oehmigen, K., Hähnel, M., Brandenburg, R., Wilke, C., Weltmann, K. D., & Von
Woedtke, T. 2010. The role of acidification for antimicrobial activity of atmospheric
pressure plasma in liquids. Plasma Process and Polymers 7: 250-257.
Ouf, S. A., Basher, A. H., & Mohamed, A. A. H. 2015. Inhibitory effect of double
atmospheric pressure argon cold plasma on spores and mycotoxin production of
Aspergillus niger contaminating date palm fruits. Journal of the Science of Food and
Agriculture 95:3204-3210.
Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M. E., Serrano, J., Goñi, I., & Saura-Calixto, F. 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Research International 41: 274-285.
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Radovich, T. J., Kleinhenz, M. D., Delwiche, J. F., & Liggett, R. E. 2004. Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality. Food Quality Preference 15: 471-476.
Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., & Rocculi,
P. 2015. Effect of cold plasma treatment on physico-chemical parameters and antioxidant
activity of minimally processed kiwifruit. Postharvest Biology and Technology 107: 55-
65.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. 1999.
Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Free Radical Biology and Medicine 26: 1231-1237.
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Salvador, A., Sanz, T., & Fiszman, S. 2007. Changes in colour and texture and their
relationship with eating quality during storage of two different dessert bananas.
Postharvest Biology and Technology 43: 319-325.
Sanz, C., Ansorena, D., Bello, J., & Cid, C. 2001. Optimizing headspace temperature
and time sampling for identification of volatile compounds in ground roasted Arabica
coffee. Journal Agricultural and Food Chemistry 49: 1364-1369.
Sarangapani, C., O'Toole, G., Cullen, P., & Bourke, P. 2017. Atmospheric cold plasma
dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and
Emerging 44: 235-241.
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energy on the antioxidant activity, total polyphenols and fungal viability in chamomile
(Matricaria chamomilla) and cinnamon (Cinnamomum zeylanicum). Journal of
Microbiology, Biotecnhnol and Food Sciences 2: 2318.
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Ragazzo-Sanchez, J. A. 2007. Discrimination of eight varieties of apricot (Prunus
armeniaca) by electronic nose, LLE and SPME using GC–MS and multivariate analysis.
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Decontamination and sensory properties of microbiologically contaminated fresh fruits
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and Preservation 39: 653-662.
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different aspects related to coffee quality and their volatile compounds. Comprehensive
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2836.
Akiyama, M., Murakami, K., Hirano, Y., Ikeda, M., Iwatsuki, K., Wada, A., Tokuno, K.,
Onishi, M.,Iwabuchi, H. 2008. Characterization of headspace aroma compounds of
freshly brewed Arabica coffees and studies on a characteristic aroma compound of
Ethiopian coffee. Journal Food Science 73: C335-C346.
Almeida, F. D. L., Cavalcante, R. S., Cullen, P. J., Frias, J. M., Bourke, P., Fernandes, F.
A., & Rodrigues, S. 2015. Effects of atmospheric cold plasma and ozone on prebiotic
orange juice. Innovative Food Science and Emerging Technologies 32:127-135.
Alvarado, G., & PUERTA, G. 2002. La variedad Colombia y sus características de calidad física y en taza. Avance Técnicos Cenicafe. 303:1.- 4.
Alvarez-Parrilla, E., De La Rosa, L. A., Legarreta, P., Saenz, L., Rodrigo-García, J., &
González-Aguilar, G. A. 2010. Daily consumption of apple, pear and orange juice
differently affects plasma lipids and antioxidant capacity of smoking and non-smoking
adults. International Journal Food Science Nutrition 61: 369-380.
Amini, M., & Ghoranneviss, M. 2016. Effects of cold plasma treatment on antioxidants
activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.)
cultivars during storage. LWT- Food Science Technology 73: 178-184.
Arya, M., & Rao, L. J. M. 2007. An impression of coffee carbohydrates. Critical Reviews in Food Science and Nutrition 47:51-67.
Basaran, P., Basaran-Akgul, N., & Oksuz, L. 2008. Elimination of Aspergillus parasiticus
from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiology
25: 626-632.
Borém, F. M., Ribeiro, F. C., Figueiredo, L. P., Giomo, G. S., Fortunato, V. A., & Isquierdo, E. P. 2013. Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging. Journal of Stored Products Research 52:1-6.
Bhumiratana, N., Adhikari, K., & Chambers IV, E. 2011. Evolution of sensory aroma
attributes from coffee beans to brewed coffee. LWT- Food Science Technology 44: 2185-
2192.
Brandenburg, R., Ehlbeck, J., Stieber, M., v. Woedtke, T., Zeymer, J., Schlüter, O., &
Weltmann, K. D. 2007. Antimicrobial treatment of heat sensitive materials by means
of atmospheric pressure Rf‐driven plasma jet. Contributions to Plasma Physics 47:72-79.
Bressanello, D., Liberto, E., Cordero, C., Rubiolo, P., Pellegrino, G., Ruosi, M. R., &
Bicchi, C. 2017. Coffee aroma: Chemometric comparison of the chemical information
provided by three different samplings combined with GC–MS to describe the sensory
properties in cup. Food Chemistry 214: 218-226.
Bröhan, M., Huybrighs, T., Wouters, C., & Van der Bruggen, B. 2009. Influence of
storage conditions on aroma compounds in coffee pads using static headspace GC–MS.
Food Chemistry 116: 480-483.
Caballero, B., Trugo, L., & Finglas, P. 2003. Encyclopedia of food sciences and
Nutrition. Elsiever Science, Norwich: UK.
Cecilia, K., Glaston, K., Simon, M., Renaud, B., & Fredrick, N. 2012.Volatile organic compounds in brewed Kenyan Arabica coffee genotypes by solid phase extraction gas chromatography mass spectrometry. Food Science and Quality Management 8: 18-22.
Cheong, M. W., Tong, K. H., Ong, J. J. M., Liu, S. Q., Curran, P., & Yu, B. 2013.
Volatile composition and antioxidant capacity of Arabica coffee. Food Research
International 51: 388-396.
Devi, Y., Thirumdas, R., Sarangapani, C., Deshmukh, R., & Annapure, U. 2017.
Influence of cold plasma on fungal growth and aflatoxins production on groundnuts.
Food Control 77: 187-191.
Dórea, J. G., & da Costa, T. H. M. 2005. Is coffee a functional food. British Journal Nutrition 93: 773-782.
Esquivel, P., & Jiménez, V. M. 2012. Functional properties of coffee and coffee by products. Food Research International 46:488-495.
Grzegorzewski, F., Ehlbeck, J., Schlüter, O., Kroh, L. W., & Rohn, S. 2011. Treating
lamb’s lettuce with a cold plasma–Influence of atmospheric pressure Ar plasma
immanent species on the phenolic profile of Valerianella locusta. LWT- Food
Science and Technology 44: 2285-2289.
Grzegorzewski, F., Rohn, S., Kroh, L. W., Geyer, M., & Schlüter, O. 2010. Surface
morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after
exposure to a low-pressure oxygen plasma. Food Chemistry 122: 1145-1152.
Harborne, J. B., & Williams, C. A. 2000. Advances in flavonoid research since 1992. Phytochemistry 55: 481-504.
Jayasena, D. D., Kim, H. J., Yong, H. I., Park, S., Kim, K., Choe, W., & Jo, C. 2015.
Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef
loin: Effects on pathogen inactivation and meat-quality attributes. Food Microbiology
46: 51-57.
Kim, H.-J., Yong, H. I., Park, S., Choe, W., & Jo, C. 2013. Effects of dielectric barrier
discharge plasma on pathogen inactivation and the physicochemical and sensory
characteristics of pork loin. Current Applied Physics 13: 1420-1425.
Kovačević, D. B., Putnik, P., Dragović-Uzelac, V., Pedisić, S., Jambrak, A. R., & Herceg,
Z. 2016. Effects of cold atmospheric gas phase plasma on anthocyanins and color in
pomegranate juice. Food Chemistry 190: 317-323.
Karlovsky, P., Suman, M., Berthiller, F., De Meester, J., Eisenbrand, G., Perrin, I., Oswald, P., Speijers, G., Chiodini, A., Recker, T., Dussort, P. 2016. Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32: 179-205.
Kumar, S., Kunwar, A., Gautam, S., & Sharma, A. 2012. Inactivation of A. ochraceus
spores and detoxification of ochratoxin A in coffee beans by gamma irradiation. Journal
Food Science 77: T44-T51.
Lee, H. J., Jung, S., Jung, H., Park, S., Choe, W., Ham, J. S., & Jo, C. 2012. Evaluation of a dielectric barrier discharge plasma system for inactivating pathogens on cheese slices. Journal of Animal Science and Tecnology 54: 191-198.
Makris, D. P., & Rossiter, J. T. 2002. Hydroxyl free radical-mediated oxidative
degradation of quercetin and morin: a preliminary investigation. Journal Food
Composition and Analysis 15: 103-113.
Mondello, L., Costa, R., Tranchida, P. Q., Dugo, P., Lo Presti, M., Festa, S., Fazio, A.,
Dugo, G. 2005. Reliable characterization of coffee bean aroma profiles by automated headspace solid phase microextraction‐gas chromatography‐mass spectrometry with the support of a dual‐filter mass spectra library. Journal of Separation Science 28: 1101-1109.
Nikiforov, A. Y., Sarani, A., & Leys, C. 2011. The influence of water vapor content on
electrical and spectral properties of an atmospheric pressure plasma jet. Plasma Source
Science and Technology 20: 015014.
Noonim, P., Mahakarnchanakul, W., Nielsen, K. F., Frisvad, J. C., & Samson, R. A. 2008.
Isolation, identification and toxigenic potential of ochratoxin A-producing Aspergillus
species from coffee beans grown in two regions of Thailand. International Journal Food
Microbiology 128: 197-202.
Oehmigen, K., Hähnel, M., Brandenburg, R., Wilke, C., Weltmann, K. D., & Von
Woedtke, T. 2010. The role of acidification for antimicrobial activity of atmospheric
pressure plasma in liquids. Plasma Process and Polymers 7: 250-257.
Ouf, S. A., Basher, A. H., & Mohamed, A. A. H. 2015. Inhibitory effect of double
atmospheric pressure argon cold plasma on spores and mycotoxin production of
Aspergillus niger contaminating date palm fruits. Journal of the Science of Food and
Agriculture 95:3204-3210.
Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M. E., Serrano, J., Goñi, I., & Saura-Calixto, F. 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Research International 41: 274-285.
Peña-Eguiluz,R. Pérez, J., Solís , J., Aguilar, B., López, R., Mercado, A., Valencia, A., Muñoz, A., Barocio, S., de la Piedad, A. 2010. Insturmentation for a plasma needle applied to E.coli bacteria elimination. The European Physical Journal Applied Physics 49: 13109.
Radovich, T. J., Kleinhenz, M. D., Delwiche, J. F., & Liggett, R. E. 2004. Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality. Food Quality Preference 15: 471-476.
Ramazzina, I., Berardinelli, A., Rizzi, F., Tappi, S., Ragni, L., Sacchetti, G., & Rocculi,
P. 2015. Effect of cold plasma treatment on physico-chemical parameters and antioxidant
activity of minimally processed kiwifruit. Postharvest Biology and Technology 107: 55-
65.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. 1999.
Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Free Radical Biology and Medicine 26: 1231-1237.
Romani, S., Sacchetti, G., Chaves López, C., Pinnavaia, G. G., & Dalla Rosa, M. 2000. Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. Journal of Agricultural and Food Chemistry 48: 3616-3619.
Salvador, A., Sanz, T., & Fiszman, S. 2007. Changes in colour and texture and their
relationship with eating quality during storage of two different dessert bananas.
Postharvest Biology and Technology 43: 319-325.
Sanz, C., Ansorena, D., Bello, J., & Cid, C. 2001. Optimizing headspace temperature
and time sampling for identification of volatile compounds in ground roasted Arabica
coffee. Journal Agricultural and Food Chemistry 49: 1364-1369.
Sarangapani, C., O'Toole, G., Cullen, P., & Bourke, P. 2017. Atmospheric cold plasma
dissipation efficiency of agrochemicals on blueberries. Innovative Food Science and
Emerging 44: 235-241.
Solís-Pacheco, J., Villanueva-Tiburcio, J., Peña-Eguiluz, R., González-Reynoso, O.,
Cabrera-Díaz, E., González-Álvarez, V., & Aguilar-Uscanga, B. 2013. Effect of plasma
energy on the antioxidant activity, total polyphenols and fungal viability in chamomile
(Matricaria chamomilla) and cinnamon (Cinnamomum zeylanicum). Journal of
Microbiology, Biotecnhnol and Food Sciences 2: 2318.
Solis-Solis, H. M., Calderon-Santoyo, M., Gutierrez-Martinez, P., Schorr-Galindo, S., &
Ragazzo-Sanchez, J. A. 2007. Discrimination of eight varieties of apricot (Prunus
armeniaca) by electronic nose, LLE and SPME using GC–MS and multivariate analysis.
Sensors and Actuators B: Chemical 125: 415-421.
Schnabel, U., Niquet, R., Schlüter, O., Gniffke, H., & Ehlbeck, J. (2015).
Decontamination and sensory properties of microbiologically contaminated fresh fruits
and vegetables by microwave plasma processed air (PPA). Journal of Food Processing
and Preservation 39: 653-662.
Toledo, P. R., Pezza, L., Pezza, H. R., & Toci, A. T. 2016. Relationship between the
different aspects related to coffee quality and their volatile compounds. Comprehensive
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2021-06-16
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Casas-Junco, P. P., Ragazzo-Sánchez, J. A. ., Solís-Pacheco, J. R. ., Aguilar-Uscanga, B. R. ., Sáyago-Ayerdi, S. G. ., & Calderón Santoyo, M. (2021). Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology. Biotecnia, 23(2). https://doi.org/10.18633/biotecnia.v23i2.1407
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