| Autor: |
Flávia de Abreu Pinheiro, Lucas Louzada Pereira, Bárbara Zani Agnoletti, Wilton Soares Cardoso, Rosângela de Freitas |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Food Engineering Series ISBN: 9783030544362 |
| DOI: |
10.1007/978-3-030-54437-9_4 |
| Popis: |
Coffee quality is strongly related to post-harvest processes. This sensorial variation is undoubtedly mostly related to changes in the chemical composition caused by the different post-harvest processes, which are influenced by microbiota, mainly in fermentation processes. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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