Physical and chemical attributes of beans damaged by the coffee berry borer at different levels of infestation
Author:
Affiliation:
1. Universidade Federal Rural da Amazônia, Brazil
2. Universidade Federal de Lavras, Brazil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0006-87052024000103401&tlng=en
Reference50 articles.
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2. Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews;Barbosa M. S. G;Food Chemistry,2019
3. Ministry of Agriculture, Livestock and Supply. Normative Instruction No. 8 of June 11, 2003. Approves the technical regulation of identity and quality for the classification of raw bean processed coffee,2003
4. Identification of biochemical features of defective Coffea arabica L. beans;Casas M.I;Food Research International,2017
5. Differential metabolic responses caused by the most important insect pest of coffee worldwide. The coffee berry borer (Hypothenemus hampei);Castro-Moretti R. F;Journal of Agricultural and Food Chemistry,2020
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