<b>Effects of nitrogen and potassium on the chemical composition of coffee beans and on beverage quality
The ratio of nitrogen (N) to potassium (K) is important in the production of specialty coffees because the relative amounts of N and K can either suppress the formation or increase the concentration of compounds that are essential to the flavor and aroma of specialty coffees. The purpose of this stu...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Eduem (Editora da Universidade Estadual de Maringá)
2015-08-01
|
| Series: | Acta Scientiarum: Agronomy |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciAgron/article/view/19063 |