Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping-Reference-Cited by-同舟云学术

Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping

Published:2019-05-22 Issue:6 Volume:84 Page:1247-1255
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Baqueta Michel Rocha¹,Coqueiro Aline¹,Valderrama Patrícia¹^ORCID

Affiliation:

1. Universidade Tecnológica Federal do Paraná (UTFPR), CEP 87301–899 P.O. Box 271 Campo Mourão Paraná Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14617

Reference50 articles.

1. Associação Brasileira da Industria de Café. (2017).Programa de Qualidade do Café. Norma da Qualidade Recomendável e Boas Práticas de Fabricação de Cafés Torrados em Grão e Cafés Torrados e Moídos 29. Retrieved fromhttp://abic.com.br/Accessed 10 March 2018.

2. The predictive value of a small consumer panel for coffee‐cupper judgment

3. Coffee Roasting and Aroma Formation: Application of Different Time−Temperature Conditions

4. Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

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