Microscopy of maize grains subjected to continuous and intermittent drying.

Autor: Acácio Mabasso, Geraldo, Cambuy Siqueira, Valdiney, Darci Quequeto, Wellytton, Resende, Osvaldo, Schoeninger, Vanderleia, Siqueira Martins, Elton Aparecido, Pedroza Isquierdo, Eder

Publikováno v: Acta Scientiarum: Agronomy; 2022, Vol. 44, p1-9, 9p

COMPOSIÇÃO QUÍMICA DE FRUTOS IMATUROS DE CAFÉ ARÁBICA (Coffea arabica L.) PROCESSADOS POR VIA SECA E VIA ÚMIDA

Autor: Westin Nobre, Gilberto, Meira Borém, Flávio, Pedroza Isquierdo, Eder, Gualberto F. A. Pereira, Rosemary, Damasceno de Oliveira, Pedro

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 6 No. 2 (2011); 107-113
Coffee Science; Vol. 6 Núm. 2 (2011); 107-113
Coffee Science; v. 6 n. 2 (2011); 107-113
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

This study was conducted in order to characterize the chemical composition and evaluate the quality of unripe coffeebeans, processed under dry and wet conditions, submitted to different periods of rest before peeling, with and without water. The coff

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1d091eb8be87116f97fff59ff4fd9e0a
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/406