Comparison of chemical compounds and their influence on the taste of coffee depending on green beans storage conditions
Abstract Currently, there is no technology for the storage of green coffee (GrC), that results in obtaining high-quality roasted coffee (RC). The aim of this study was to evaluate the effects of storage temperature (− 10, 5, 10, 18, 20 °C), postharvest treatment method (natural (N), washed (W)) and...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-02-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-06676-9 |