Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Laisa Nayara Alvaro"'
Autor:
Marcelo Ribeiro Malta, Antonio Carlos Baiao Oliveira, Gilberto Rodrigues Liska, Gladyston Rodrigues Carvalho, Antonio Alves Pereira, Ackson Dimas Silva, Laisa Nayara Alvaro, Diego Menez Mota
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust. Coffees were
Externí odkaz:
https://doaj.org/article/47e23338559a4897b3409cc95d8e1b9b
Autor:
Antônio Alves Pereira, Ackson Dimas da Silva, Laisa Nayara Alvaro, Marcelo Ribeiro Malta, Gladyston Rodrigues Carvalho, Antonio Carlos Baiao Oliveira, Gilberto Rodrigues Liska, Diego Menez Mota
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
This study aimed to evaluate the cup quality of Coffea arabica elite genotypes submitted to wet processing. C. arabica elite genotypes, which were grouped according to their genealogy: Bourbon, Paraíso Germplasm, and Resistant to Rust. Coffees were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::816b26e1b55b9e384dfa29f389ae609b
https://www.frontiersin.org/articles/10.3389/fsufs.2021.715385/full
https://www.frontiersin.org/articles/10.3389/fsufs.2021.715385/full
Autor:
Gladyston Rodrigues Carvalho, Adriene Woods Pedrosa, Gilberto Rodrigues Liska, Ackson Dimas da Silva, Cesar Elias Botelho, Rosemary Gualberto Fonseca Alvarenga Pereira, Antônio Alves Pereira, Marcelo Ribeiro Malta, Larissa de Oliveira Fassio, Laisa Nayara Alvaro, Vanny Perpetua Ferraz
Publikováno v:
Food Research International. 134:109219
The chemical composition of coffee beans varies according to the cultivar used, but there is little information about the differences among them resulting in different sensory profiles. The purpose was to find potential chemical markers to discrimina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::651c5f1f9af0a971c8e650ab8370b306
https://doi.org/10.1016/j.foodres.2020.109219
https://doi.org/10.1016/j.foodres.2020.109219