Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation-Reference-Cited by-同舟云学术

Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation

Published:2021-11-24 Issue: Volume: Page:
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

da Silva Oliveira Emanuele Catarina^ORCID,da Luz José Maria Rodrigues^ORCID,de Castro Marina Gomes^ORCID,Filgueiras Paulo Roberto^ORCID,Guarçoni Rogério Carvalho^ORCID,de Castro Eustáquio Vinicius Ribeiro^ORCID,da Silva Marliane de Cássia Soares^ORCID,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/s00217-021-03912-w.pdf

Reference51 articles.

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2. 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

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4. Brioschi Junior D, Guarçoni RC, da Silva MCS, Veloso TGR, Kasuya MCM, Oliveira ECS, da Luz JMR, Moreira TR, Debona DG, Pereira LL (2020) Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration. Food Chem 342:128296. https://doi.org/10.1016/j.foodchem.2020.128296

5. Chindapan N, Soydok S, Devahastin S (2019) Roasting Kinetics and Chemical Composition Changes of Robusta Coffee Beans During Hot Air and Superheated Steam Roasting. J Food Sci 84:292–302. https://doi.org/10.1111/1750-3841.14422

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