Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia-Reference-Cited by-同舟云学术

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Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia

Published:2020-01-01 Issue:1 Volume:6 Page:1741319
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Mengistu Melese Wale¹^ORCID,Workie Melkamu Alemayehu²,Mohammed Abrar Sualeh³

Affiliation:

1. Crop Technology Supply Directorate, Horticulture, Adet Agricultural Research Center, Adet, Ethiopia

2. College of Agriculture and Environmental Sciences, Bahir Dar University, Bahir Dar, Ethiopia.

3. Crop Technology Supply Directorate, Horticulture, Jimma Agricultural Research Center, Jimma, Ethiopia

Funder

Woramit Agricultural Research Center

Amhara Region Agricultural Research Institute

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2020.1741319

Reference45 articles.

1. Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees

2. Amhara National Regional State of Agriculture Bureau (ANRSAB). (2018). Climate data for adet and woramit. (Unpublished). Bahir Dar, Ethiopia.

3. Barbosa, J. N., Borém, F. M., Cirillo, M. A., Malta, M. R., Alvarenga, A. A. & Alves, H. M. R. (2012). Coffee quality and its interactions with environmental factors in Minas Gerais, Brazil. Journal of Agricultural Science, 4(5), 181–190. http://dx.doi.org/10.5539/jas.v4n5p181.

4. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

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3. Level of caffeine, trigonelline and chlorogenic acids in green coffee (Coffea arabica L.) beans from Amhara region, Ethiopia;Journal of Agriculture and Food Research;2024-06

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