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pro vyhledávání: '"Marta F. Zotarelli"'
Autor:
Emerson G. Coelho, Pedro L. L. Bertarini, Matheus S. Gomes, Laurence R. Amaral, Marta F. Zotarelli, Líbia D. Santos, Ricardo C. Santana
Publikováno v:
Foods, Vol 13, Iss 5, p 642 (2024)
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to chara
Externí odkaz:
https://doaj.org/article/2bf49c504e8348d59165c13e4d49835a
