Author:
Elhalis Hosam,Cox Julian,Frank Damian,Zhao Jian
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference45 articles.
1. International Coffee Organization (2018) Total production by all exporting countries (in thousand 60 kg bags). https://www.ico.org/prices/po-production.pdf. Accessed 23 Aug 2020
2. Buffo RA, Cardelli-Freire C (2004) Coffee flavour: an overview. Flavour Fragr J 19(2):99–104
3. Silva C, Schwan RF, Dias ËS, Wheals AE (2000) Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil. Int J Food Microbiol 60(2–3):251–260
4. Knopp S, Bytof G, Selmar D (2006) Influence of processing on the content of sugars in green Arabica coffee beans. Eur Food Res Technol 223(2):195
5. Avallone S, Guiraud JP, Guyot B, Olguin E, Brillouet JM (2001) Fate of mucilage cell wall polysaccharides during coffee fermentation. J Agric Food Chem 49(11):5556–5559
Cited by
39 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献