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ALTERAÇÕES NA QUALIDADE DO CAFÉ SUBMETIDO A DIFERENTES FORMAS DE PROCESSAMENTO E SECAGEM

Autor: Malta, Marcelo Ribeiro, Rosa, Sttela Dellyzete Veiga Franco da, Lima, Priscilla Magalhães, Fassio, Larissa de Oliveira, Santos, Juliano Batista

Publikováno v: Engineering in Agriculture; Vol. 21 No. 5 (2013); 431-440
Revista Engenharia na Agricultura-REVENG; v. 21 n. 5 (2013); 431-440
Engenharia na Agricultura
Universidade Federal de Viçosa (UFV)
instacron:UFV

Recent research has indicated various changes in coffee grains resulting from processing and drying. Therefore, the purpose of this study was to verify the effect of slow drying and rapid drying on some biochemical and physiological parameters of cof

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ce4d553fdecce94c0c979ff1e694a71f
https://periodicos.ufv.br/reveng/article/view/408