Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds-Reference-Cited by-同舟云学术

Sensory Description of Cultivars (Coffea Arabica L.) Resistant to Rust and Its Correlation with Caffeine, Trigonelline, and Chlorogenic Acid Compounds

Published:2016-01-18 Issue:1 Volume:2 Page:1
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

de Oliveira Fassio Larissa,Malta Marcelo,Carvalho Gladyston,Liska Gilberto,de Lima Priscilla,Pimenta Carlos

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/2/1/1/pdf

Reference23 articles.

1. Cafés especiais no Brasil: Opção pela qualidade;Giomo;Infor. Agropecu.,2011

2. Melhoramento genético do café visando à qualidade de bebida;Carvalho;Inf. Agropecu.,2011

3. Rendimento Intrínseco: Um critério adicional para selecionar cafeeiros mais rentáveis;Medina Filho;O Agron.,2003

4. Aspectos qualitativos do café;Carvalho;Inf. Agropecu.,1985

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: effect on sensory attributes and chemical composition of the beans;Food Chemistry;2024-07

2. Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia;Heliyon;2024-05

3. Physicochemical and cup quality of coffee as affected by processing methods and growing locations;CyTA - Journal of Food;2024-03-25

4. Responsiveness of Arabica coffee cultivars to skeleton pruning in a low‐altitude region;Crop Science;2024-01-18

5. Analysis of bioactive compounds, organic acids, and genetic parameters of ten amazonian robusta cultivars;Revista Caatinga;2024