Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage-Reference-Cited by-同舟云学术

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Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage

Published:2024-04 Issue:8 Volume:10 Page:e29323
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Eshete Firehiwot Assefa,Tola Yetenayet B.,Kuyu Chala G.^ORCID,Tolessa Kassaye,Mulugeta Dinka,Gure Shitaye

Funder

Jimma University College of Agriculture and Veterinary Medicine

Publisher

Elsevier BV

Reference54 articles.

1. Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia;Melese;Cogent Food Agric.,2020

2. Trend, instability and decomposition analysis of coffee production in Ethiopia (1993–2019);Assefa;Heliyon,2021

3. Coffee, Tea, and Spice Products Supply and Marketing 2022/23 Fiscal Year Plan,2022

4. Review on coffee production constraints and opportunities in Ethiopia;Motebayenore;J. Hortic. For.,2022

5. Evaluation of sensory aroma attributes from coffee beans to brewed coffee;Bhumiratana;LWT, Food Sci. Technol.,2011

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1. Enhancing social enterprise coffee marketability through sensory packaging: consumer impressions, willingness to buy, and gender differences;Asia Pacific Journal of Marketing and Logistics;2024-06-18

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