Chemical and sensory discrimination of coffee: impacts of the planting altitude and fermentation
Emanuele Catarina da Silva Oliveira, José Maria Rodrigues da Luz, Marina Gomes de Castro, Paulo R. Filgueiras, Rogério Carvalho Guarçoni, Eustáquio Vinícius Ribeiro de Castro, Marliane de Cássia Soares da Silva, Lucas Louzada Pereira
Topics & Concepts
TrigonellineFermentationSowingFood scienceSensory analysisArabica coffeeHorticultureMathematicsChemistryBiologyCoffee research and impactsTea Polyphenols and EffectsFood Chemistry and Fat Analysis