View in EDS HTML Full Text PDF Full Text

Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods.

Saved in:
Bibliographic Details
Title: Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods.
Authors: Filete, Cristhiane Altoé1 (AUTHOR), Gomes, Willian dos Santos2 (AUTHOR), da Luz, José Maria Rodrigues3 (AUTHOR) josemarodrigues@yahoo.com.br, Moreira, Taís Rizzo4 (AUTHOR), Oliveira, Emanuele Catarina da Silva5 (AUTHOR), Simmer, Marinalva Maria Bratz6 (AUTHOR), Guarçoni, Rogério Carvalho7 (AUTHOR), Santos, Michel Mendonça dos8 (AUTHOR), Pereira, Lucas Louzada8 (AUTHOR)
Source: International Journal of Food Sciences & Nutrition. Feb2025, Vol. 76 Issue 1, p36-46.
Database: SPORTDiscus with Full Text
Full text is not displayed to guests.
Description
ISSN:09637486
DOI:10.1080/09637486.2024.2435850