Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics
Arthur Merigueti de Souza Costa, Karla Lírio Soares, Lian de Souza Silveira, Abraão Carlos Verdin Filho, Lucas Louzada Pereira, Vanessa Moreira Osório, Márcio Fronza, Rodrigo Scherer
Topics & Concepts
ChemometricsRoastingCultivarCoffea canephoraChemical compositionFood scienceComposition (language)Quality (philosophy)ChemistryHorticultureBiologyChromatographyOrganic chemistryArtLiteraturePhysical chemistryCoffea arabicaPhilosophyEpistemologyCoffee research and impactsOrganic Food and Agriculture