Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing

Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local climatic conditions and the desired end-value. The objective of this study was to evaluate the influence...

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Bibliographic Details
Main Authors: Cíntia Sorane Good Kitzberger, David Pot, Pierre Marraccini, Luiz Filipe Protasio Pereira, Maria Brígida dos Santos Scholz
Format: Article
Language:English
Published: AIMS Press 2020-12-01
Series:AIMS Agriculture and Food
Subjects:
coffea arabica
chemical composition
post-harvest process
green coffee beans
roasted coffee beans
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2020.4.700?viewType=HTML

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https://www.aimspress.com/article/doi/10.3934/agrfood.2020.4.700?viewType=HTML

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