Effect of intermittent drying and storage on parchment coffee quality
This work aimed to evaluate the effects of intermittent drying on the quality of the coffee, after twelve months of storage. The parchment coffee was submitted to two days of pre-drying on the ground, and soon afterwards, mechanically dried until reaching a moisture of 16%, 20% and 24% (wb); later,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2014-05-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | https://seer.ufu.br/index.php/biosciencejournal/article/view/18209 |