Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee-Reference-Cited by-同舟云学术

Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee

Published:2021-03 Issue: Volume:121 Page:107625
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Fioresi Deusélio Bassini^ORCID,Pereira Lucas Louzada^ORCID,Catarina da Silva Oliveira Emanuele^ORCID,Moreira Taís Rizzo^ORCID,Ramos Alessandro Coutinho^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference26 articles.

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3. Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview;Barbin;Food Research International,2014

4. Influence of genotype and environment on coffee quality;Cheng;Trends in Food Science & Technology,2016

5. Potential markers of coffee genotypes grown in different Brazilian regions: A metabolomics approach;Da Silva Taveira;Food Research International,2014

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