Unraveling the impact of coffee fermentation: Interactions among processing variables and their effects on sensory quality
Camila Aparecida Lessa Soares, Ernandes Rodrigues de Alencar, Marileusa Dosolina Chiarello, Lívia de Lacerda de Oliveira
Topics & Concepts
Quality (philosophy)Sensory systemFood scienceFermentationBusinessPsychologyChemistryCognitive psychologyPhilosophyEpistemologyCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis