Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee-Reference-Cited by-同舟云学术

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

Published:2016-07-07 Issue:27 Volume:11 Page:2412-2422
ISSN:1991-637X
Container-title:African Journal of Agricultural Research
language:
Short-container-title:Afr. J. Agric. Res.

Author:

Diego Egidio Ribeiro,Flavio Meira Borem,Marcelo Angelo Cirillo,Mariele Vilela Bernardes Prado,Vany Perpetua Ferraz,Helena Maria Ramos Alves,Jose Henrique da Silva Taveira

Publisher

Academic Journals

Subject

General Agricultural and Biological Sciences

Link

http://academicjournals.org/journal/AJAR/article-full-text-pdf/2C9F8E459324

Cited by 32 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. Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans;Journal of the Science of Food and Agriculture;2024-07-15

2. Variation in Soluble Sugars in Arabica Coffee Cherry Fruits;Plants;2024-07-05

3. Coffee: A comprehensive overview of origin, market, and the quality process;Trends in Food Science & Technology;2024-04

4. Content of Acidic Compounds in the Bean of Coffea arabica L., Produced in the Department of Cesar (Colombia), and Its Relationship with the Sensorial Attribute of Acidity;Separations;2024-02-07

5. Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee;Beverage Plant Research;2024

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