Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect
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Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect
Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer - ScienceDirect
Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee - ScienceDirect
Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee
PDF) Impacts of brewing methods on sensory perception and organoleptic compounds of coffee
Agronomy, Free Full-Text
Agronomy, Free Full-Text
Agronomy, Free Full-Text
Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics - ScienceDirect
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii - ScienceDirect
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality - ScienceDirect
PDF) Fermented Technology of Robusta Coffee Beans (Canephora Coffee) With Kefir Milk to Produce Specialty Coffee
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