Author:
Martinez Silvia Juliana,Bressani Ana Paula Pereira,Simão João Batista Pavesi,Pylro Victor Satler,Dias Disney Ribeiro,Schwan Rosane Freitas
Funder
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Reference59 articles.
1. Alpizar, E., & Bertrand, B. (2004). Incidence of Elevation on Chemical Composition and Beverage Quality of Coffee in Central America. ASIC 2004. 20th International Conference on Coffee Science, Bangalore, 322-327.
2. Batista, L. R., Chalfoun, S. M., Batista, C. F. S., & Schwan, R. F. (2016a). Coffee: types and production. In The Encyclopedia of Food and Health (Eds. B. Caballero, P. Finglas, & F. Toldrá) (pp. 244-251). Oxford: Academic Press. 10.1016/B978-0-12-384947-2.00184-7.
3. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR;Batista;Food Research International,2016
4. Action mechanisms of the yeast Meyerozyma caribbica for the control of the phytopathogen Colletotrichum gloeosporioides in mangoes;Bautista-Rosales;Biological Control,2013
5. 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
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献