Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee

Autor: RIBEIRO, D. E., BOREM, F. M., CIRILLO, M. A., PRADO, M. V. B., FERRAZ, V. P., ALVES, H. M. R., TAVEIRA, J. H. da S.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The present study was carried out to analyze chemical descriptors present in the raw coffee bean and to establish an association of these descriptors with the sensorial quality of the coffee beverage, based on expressions resulting from the interacti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5229d59d7dc419f4deeab075d6b4ca76
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1067824

Activity of some isoenzymatic systems in stored coffee grains

Autor: SAATH, R., BROETTO, F., BIAGGIONI, M. A. M., BORÉM, F. M., ROSA, S. D. V. F. da, TAVEIRA, J. H. da S.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Considering the worldwide consumption of coffee, it is natural that throughout the history many people have dedicated the research to markers that contribute somehow on gauging its quality. This research aimed to evaluate the biochemical performance

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::49fee955322ba171f9d84445cd0b8d21
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1039775