Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage-Reference-Cited by-同舟云学术

Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage

Published:2022-08-20 Issue:12 Volume:248 Page:2941-2953
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Simmer Marinalva Maria Bratz^ORCID,Soares da Silva Marliane de Cássia^ORCID,Pereira Lucas Louzada^ORCID,Moreira Taís Rizzo^ORCID,Guarçoni Rogério Carvalho^ORCID,Veloso Tomás Gomes Reis^ORCID,da Silva Isabelli Moreira Réboli^ORCID,Entringer Thaynara Lorenzoni^ORCID,Kasuya Maria Catarina Megumi^ORCID,da Luz José Maria Rodrigues^ORCID,Moreli Aldemar Polonini^ORCID,da Silva Oliveira Emanuele Catarina^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04102-y.pdf

Reference44 articles.

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4. Pereira LL, Guarçoni RC, Pinheiro PF, Osório VM, Pinheiro CA, Moreira TR, ten Caten CS (2020) New propositions about coffee wet processing: chemical and sensory perspectives. Food Chem 310:125943. https://doi.org/10.1016/j.foodchem.2019.125943

5. Avelino J, Barboza B, Araya JC, Fonseca C, Davrieuz F, Guyot B, Cilas C (2005) Effects of slope exposure, altitude, and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota. J Sci Food Agric 85(11):1869–1876. https://doi.org/10.1002/jsfa.2188

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