The equations of coffee Brixter index: the boosting of sugar concentration in post-harvest by using low temperature, low relative humidity
Author:
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/s00217-023-04388-6.pdf
Reference55 articles.
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3. Cordonnier R, Bayonne C (1979) Varietal and prefermental components of wine aroma. Extrait de Parfum Cosmétiques arômes 24:67–77
4. Khairallah R, Reynolds AG, Bowen AJ (2016) Harvest date effects on aroma compounds in aged riesling icewines. J Sci Food Agric 96(13):4398–4409. https://doi.org/10.1002/jsfa.7650
5. Mathieu F, Malosse C, Frérot B (1998) Identification of the volatile components released by fresh coffee berries at different stages of ripeness. J Agric Food Chem 46(3):1106–1110
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