Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects
Bárbara Zani Agnoletti, Willian dos Santos Gomes, Gustavo Falquetto de Oliveira, Pedro Henrique da Cunha, Márcia H.C. Nascimento, Álvaro Cunha Neto, Lucas Louzada Pereira, Eustáquio Vinícius Ribeiro de Castro, Emanuele Catarina da Silva Oliveira, Paulo R. Filgueiras
Topics & Concepts
Coffea canephoraFood scienceFermentationSensory analysisLinear discriminant analysisChemistryCaffeinePartial least squares regressionPrincipal component analysisRoastingChlorogenic acidMathematicsSensory systemTheobromineCoffea arabicaBotanyBiologyStatisticsPhysical chemistryEndocrinologyNeuroscienceCoffee research and impactsFood Chemistry and Fat AnalysisMeat and Animal Product Quality