Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans-Reference-Cited by-同舟云学术

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Influence of environmental factors, wet processing and their interactions on the biochemical composition of green Arabica coffee beans

Published:2010-02 Issue:3 Volume:118 Page:693-701
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Joët Thierry,Laffargue Andréina,Descroix Frédéric,Doulbeau Sylvie,Bertrand Benoît,kochko Alexandre de,Dussert Stéphane

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa Maria de Dota;Avelino;Journal of the Science of Food and Agriculture,2005

3. Comparison of bean biochemical composition and beverage quality of Arabica hybrids involving Sudanese-Ethiopian origins with traditional varieties at various elevations in Central America;Bertrand;Tree Physiology,2006

4. Warm and cold parental reproductive environments affect seed properties, fitness, and cold responsiveness in Arabidopsis thaliana progenies;Blodner;Plant Cell and Environment,2007

5. Effect of temperature on delta-9 stearoyl-ACP and microsomal omega-6 desaturase gene expression and fatty acid content in developing soybean seeds;Byfield;Crop Science,2007

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