Chemical profile and sensory perception of coffee produced in agroforestry management-Reference-Cited by-同舟云学术

Chemical profile and sensory perception of coffee produced in agroforestry management

Published:2023-03-09 Issue:6 Volume:249 Page:1479-1489
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Oliveira Martins Eloisio de,da Luz José Maria Rodrigues^ORCID,da Silva Oliveira Emanuele Catarina^ORCID,Guarçoni Rogério Carvalho^ORCID,Moreira Taís Rizzo^ORCID,Moreli Aldemar Polonini^ORCID,Siqueira Evandro Andrade^ORCID,de Cássia Soares da Silva Marliane^ORCID,Costa Marcus Roberto Goes Ferreira,Pereira Lucas Louzada^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/s00217-023-04228-7.pdf

Reference40 articles.

1. Ribeiro SRP, Rufino MSM (2018) The agroecological café produced in the serrana region of Baturité, Ceará, Brazil. Revista Verde Disponível em 13(4):521–530. https://doi.org/10.18378/rvads.v13i4.5779

2. Souza AJJ, Matsumoto SN, Malta MR, Guimarães RJ (2013) Quality of shaded and unshaded coffee, in post-harvest management in southwestern Bahia. Coffee Sci 8(2):109–120

3. Souza TS, Almeida RN, Berilli SS (2019) Shading effect on beverage quality of conilon coffee grown in intercropping systems. Rev Bras Cienc Agrar 14(4):e5782. https://doi.org/10.5039/agraria.v14i4a5782

4. Ribeiro LS, Miguel MGCP, Martinez SJ, Bressani APP, Evangelista SR, Silva EBCF, Schwan RF (2020) The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation. World J Microbiol Biotechnol 36:186. https://doi.org/10.1007/s11274-020-02963-7

5. Partida-Sedas JG, Ferreiro MNM, Vázquez-Odériz ML, Romero-Rodríguez MA, Pérez-Portilla E (2019) Influence of the postharvest processing of the “Garnica” coffee variety on the sensory characteristics and overall acceptance of the beverage. J Sens Stud 34(4):e12502. https://doi.org/10.1111/joss.12502

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