Impact of post-harvest treatments on physicochemical and sensory characteristics of coffee beans in Huila, Colombia

Author:

Cortés-Macías Erika Tatiana,López Cristina Fuentes,Gentile PiergiorgioORCID,Girón-Hernández Joel,López Ana FuentesORCID

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference40 articles.

1. Coffee Production and Coffee Growing Area in Colombia Departments;Agronet,2021

2. 5-hydroxymethylfurfural Level in Coffee and Study of some affecting factors;Alsubot;Research J. Pharm. and Tech,2019

3. Chemical partitioning and antioxidant capacity of green coffee (Coffea arabica and Coffea canephora) of different geographical origin;Babova;Phytochemistry,2016

4. Infrared spectroscopy coupled with chemometrics in coffee post-harvest processes as complement to the sensory analysis;Barrios-Rodríguez;LWT-Food Science and Technolgy,2021

5. Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee;Bedoya-Ramírez;Food Chem.,2017

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