Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects-Reference-Cited by-同舟云学术

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects

Published:2022-11 Issue: Volume:182 Page:107966
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Zani Agnoletti Bárbara,dos Santos Gomes Willian,Falquetto de Oliveira Gustavo,Henrique da Cunha Pedro,Helena Cassago Nascimento Márcia,Cunha Neto Álvaro,Louzada Pereira Lucas,Vinicius Ribeiro de Castro Eustáquio,Catarina da Silva Oliveira Emanuele,Roberto Filgueiras Paulo

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference64 articles.

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5. E.C. da S. Oliveira, J.M.R. da Luz, M.G. de Castro, P.R. Filgueiras, R.C. Guarçoni, E.V.R. de Castro, M. de C.S. da Silva, L.L. Pereira, Chemical and sensory discrimination of coffee : impacts of the planting altitude and fermentation, Eur. Food Res. Technol. 248 (2022) 659–669. https://doi.org/10.1007/s00217-021-03912-w.

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