학술저널
This study was to investigate the content variation of caffeine (1, 3, 7-trimethyl xanthin) as a major alkaloid component present in a roasted coffee, which might be varied depending on the extraction conditions such as temperature, time and volume. Arabica coffee (Coffea arabica) produced in Colombia was purchased from the local market and roasted at a medium level. The roasted coffee was used as an experimental sample and its caffeine content was determined according to three independent variables, extraction time, temperature and volume.
Ⅰ. 연구내용과 목적
Ⅱ. 실험 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
참고문헌
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