Production, productivity, quality and chemical composition of Ethiopian coffee
Author:
Affiliation:
1. Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, P. O. Box 307, Ethiopia
Funder
funding for this work
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2196868
Reference138 articles.
1. CONTRIBUTION OF AGRICULTURE IN THE ETHIOPIAN ECONOMY: A TIME-VARYING PARAMETER APPROACH
2. Trigonelline Is a Novel Phytoestrogen in Coffee Beans
3. Botanical and Geographical Characterization of Green Coffee (Coffea arabica and Coffea canephora): Chemometric Evaluation of Phenolic and Methylxanthine Contents
4. Chemical Profiling To Differentiate Geographic Growing Origins of Coffee
5. Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans
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