Diferentes estádios de maturação e tempos de ensacamento sobre a qualidade do café

Autor: Lima Angélico, Caroline, Pimenta, Carlos José, Chalfoun, Sára Maria, de Resende Chagas, Sílvio Júlio, Cláudio Pereira, Marcelo, Chalfoun, Yasmin

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 6 No. 1 (2011); 8-19
Coffee Science; Vol. 6 Núm. 1 (2011); 8-19
Coffee Science; v. 6 n. 1 (2011); 8-19
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

Although causing extensive damage, bagging coffee cherries before drying occurs even in the field due to adverse factors soon after boltering, such as rain during the harvest, problems during transport to the drying area or even the poor plantation d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7848af41ababb91096c1e9be62d3f759
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/372