Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees-Reference-Cited by-同舟云学术

Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees

Published:2020-03 Issue: Volume:129 Page:108872
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martins Pâmela Mynsen Machado,Batista Nádia Nara,Miguel Maria Gabriela da Cruz Pedrozo,Simão João Batista Pavesi,Soares Jenaina Ribeiro,Schwan Rosane Freitas

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Agency for Financing Studies and Projects

Publisher

Elsevier BV

Subject

Food Science

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4. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality;Bertrand;Food Chemistry,2012

5. Impact of the Coffea canephora gene introgression on beverage quality of C. arabica;Bertrand;Theoretical and Applied Genetics,2003

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