Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect
Por um escritor misterioso
Descrição
Agronomy, Free Full-Text
Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect
Agriculture, Free Full-Text
Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics - ScienceDirect
Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee - ScienceDirect
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee
Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect
Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia - ScienceDirect
Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method
Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect
