Chemical and sensorial profile of Coffea arabica cultivars fermented by different post-harvest processing methods.

Autor: Filete CA; Department of Coffee Design, Federal Institute of Espírito Santo, Bairro São Rafael, Espírito Santo, Brazil., Gomes WDS; Genetics and Breeding Program, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., da Luz JMR; Departamento de Microbiologia, Laboratório de Associações Micorrízicas -LAMIC, Universidade Federal de Viçosa, Viçosa, Brazil., Moreira TR; Center for Agricultural Sciences and Engineering, Federal University of Espírito Santo, Jerônimo Monteiro, Espírito Santo, Brazil., Oliveira ECDS; Department of Chemistry, Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil., Simmer MMB; Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil., Guarçoni RC; Department of Statistics, Capixaba Institute of Technical Assistance, Research and Extension (INCAPER), Vitória, Espírito Santo, Brazil., Santos MMD; Department of Coffee Design, Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil., Pereira LL; Department of Coffee Design, Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil.

Publikováno v: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2024 Dec 02, pp. 1-11. Date of Electronic Publication: 2024 Dec 02.