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filingDate 2001-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e149d7c7213f5ccb0a71b059c044a647
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publicationDate 2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2004151822-A1
titleOfInvention Method for enhancing post-processing content of beneficial compounds in beverages naturally containing same
abstract Coffee processing methods and ground coffee end products which depends upon one or more processes for enhancing the post-processing polyphenol content of ground coffee beverage substrate. A first method involves the blending of portions of coffee beans which are variously roasted. The second method involves pre-soaking the beverage substrate before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked”.
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1712137-A1
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