Influence of postharvest processing on the quality and sensory profile of groups of <i>arabica</i> coffee genotypesc-Reference-Cited by-同舟云学术

Influence of postharvest processing on the quality and sensory profile of groups of arabica coffee genotypesc

Published:2022-07-18 Issue:15 Volume:102 Page:6899-6906
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Nadaleti Denis Henrique Silva¹^ORCID,de Rezende Abrahão Juliana Costa²^ORCID,Malta Marcelo Ribeiro²^ORCID,dos Santos Cyntia Stephania²^ORCID,Pereira Antonio Alves²^ORCID,Carvalho Gladyston Rodrigues²^ORCID

Affiliation:

1. Instituto Nacional de Ciência e Tecnologia do Café/INCT Cafe Lavras Brazil

2. Epamig South, Empresa de Pesquisa Agropecuária de Minas Gerais/EPAMIG Lavras Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12051

Reference32 articles.

1. Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee

2. Discrimination of genotypes coffee by chemical composition of the beans: Potential markers in natural coffees

3. Sensory quality of arabica coffee (Coffea arabica) genealogic groups using the sensogram and content analysis;Sobreira FM;Aust J Crop Sci,2015

4. Sensory quality of Coffea arabica L. genotypes influenced by postharvest processing

5. Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products

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