Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference29 articles.
1. ICO (2022) International Coffee Organization. Coffee production report
2. Berthaud J, Charrier A (1985) Genetic resources of Coffea. In: CLARCK RJ, MACRAE R (eds) Coffee-Agronomy. Elsevier Applied Science, London, pp 1–40
3. Baqueta MR, Alves EA, Valderrama P, Pallone JAL (2023) Brazilian Canephora coffee evaluation using NIR spectroscopy and discriminant chemometric techniques. J Food Composit Anal. https://doi.org/10.1016/j.jfca.2022.105065
4. da Silva BL, Pereira PV, Bertoli LD et al (2021) Fermentation of Coffea canephora inoculated with yeasts: microbiological, chemical, and sensory characteristics. Food Microbiol. https://doi.org/10.1016/j.fm.2021.103786
5. Bravim DG, de Oliveira TM, Rosário DKA, do, et al (2023) Inoculation of yeast and bacterium in wet-processed Coffea canephora. Food Chem. https://doi.org/10.1016/j.foodchem.2022.134107
Cited by
3 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