Figure 1. Schematic representation of the fortification of coffee samples used for the sensory evaluation. UF = unfortified (control); Fe = iron; Zn = zinc; Ca = calcium; FeZnCa = iron, zinc and calcium. (UF: unfortified; Fe: Iron; Zn: Zinc; Ca: Calcium)

From

Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses

Angela Soares, Nathalia M. Barros, Luciana Costa, Tatiana D Saint´ Pierre, Carmen Donangelo, Rosires Deliza, Adriana Farah

Journal of Food and Nutrition Research. 2020, 8(2), 110-120 doi:10.12691/jfnr-8-2-6