Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation
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/s00217-021-03912-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
3. Wei F, Furihata K, Miyakawa T, Tanokura M (2014) A pilot study of NMR-based sensory prediction of roasted coffee bean extracts. Food Chem 152:363–369. https://doi.org/10.1016/j.foodchem.2013.11.161
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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