“Coffee Bean-Related” Agroecological Factors Affecting the Coffee

Author:

Hameed Ahsan,Hussain Syed Ammar,Suleria Hafiz Ansar Rasul

Publisher

Springer International Publishing

Reference278 articles.

1. Mussatto SI, Machado EMS, José SMA, Teixeira FMS (2011) Production, composition, and application of coffee and its industrial residues. Food Bioprocess Technol 4:661–672. https://doi.org/10.1007/s11947-011-0565-z

2. International Coffee Organization (ICO) (2016) Statistics. Breakdown of exports of green Arabica and green Robusta of countries exporting significant volumes of both types of coffee, June 2016, January 2016. www.ico.org . Accessed 29 Sept 2016

3. Fassio LH, Silva AES (2015) Importância econômica e social do café conilon. In: Ferrão RG, Fonseca AFA, Bragança SM, Ferrão MAG, De Muner LH (eds) Café Conilon. Seag/Incaper, Vitória, pp 37–49

4. Dias RCE, Benassi MDT (2015) Discrimination between Arabica and Robusta coffees using hydrosoluble compounds: is the efficiency of the parameters dependent on the roast degree? Beverages 1:127–139. https://doi.org/10.3390/beverages1030127

5. Clarke RJ (2011) Coffee: green coffee/roast and ground. In: Caballero B, Trugo LC, Finglas P (eds) Encyclopedia of food science and nutrition, 2nd edn. Academic, Oxford 2003, vol 3. ABIC, 2011. Brazilian Association of Coffee Industry (Technical information)

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