Loss of Sensory Cup Quality: Physiological and Chemical Changes during Green Coffee Storage
Author:
Funder
MINCIENCIAS
Consejo Nacional de Ciencia y Tecnología
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-00953-8.pdf
Reference73 articles.
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3. Barbosa IP, de Oliveira ACB, Rosado RDS, Sakiyama NS, Cruz CD, Pereira AA (2020) Sensory analysis of arabica coffee: cultivars of rust resistance with potential for the specialty coffee market. Euphytica 216:165
4. Monakhova YB, Ruge W, Kuballa T, Ilse M, Winkelmann O, Diehl B, Thomas F, Lachenmeier DW (2015) Rapid approach to identify the presence of Arabica and Robusta species in coffee using 1H NMR spectroscopy. Food Chem 182:178–184
5. Kwon DJ, Jeong HJ, Moon H, Kim HN, Cho JH, Lee JE, Hong KS, Hong YS (2015) Assessment of green coffee bean metabolites dependent on coffee quality using a 1H NMR-based metabolomics approach. Food Res Int 67:175–182
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