Elemental extraction factor from ground to drinking coffee as a function of the water temperature

Debastiani, Rafaela; Santos, Carla Eliete Iochims dos; Ramos, Mateus Maciel; Souza, Vanessa Sobrosa; Amaral, L.; Dias, Johnny Ferraz

doi:10.1016/j.nimb.2019.11.026

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Progress With Analytical Techniques1

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2021

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Cited by 2 publications

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“…A number of papers within this review period have employed PIXE to analyse food, beverages and clinical materials . Debastiani et al 109 considered the topic of elemental profiles in coffee as a function of water temperature. Drip coffee was prepared using ground beans at various temperatures between 20 °C and 80 °C, with the solutions, ground coffee and spent material analysed by PIXE.…”

Section: Progress With Analytical Techniquesmentioning

confidence: 99%