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Physicochemical and cup quality of coffee as affected by processing methods and growing locations.

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Title: Physicochemical and cup quality of coffee as affected by processing methods and growing locations.
Authors: Banti, Misgana1 (AUTHOR) misganabanti2013@gmail.com, Atlaw, Tegene2 (AUTHOR)
Source: CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-9. 9p.
Database: Academic Search Ultimate
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  Data: Physicochemical and cup quality of coffee as affected by processing methods and growing locations.
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  Data: <searchLink fieldCode="AR" term="%22Banti%2C+Misgana%22">Banti, Misgana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> misganabanti2013@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Atlaw%2C+Tegene%22">Atlaw, Tegene</searchLink><relatesTo>2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22CyTA%3A+Journal+of+Food%22">CyTA: Journal of Food</searchLink>. 2024, Vol. 22 Issue 1, p1-9. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=181730074
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        Value: 10.1080/19476337.2024.2329760
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      – Code: eng
        Text: English
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        PageCount: 9
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              Text: 2024
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