Chemical and sensory perception of robusta coffees under wet processing.

Chemical and sensory perception of robusta coffees under wet processing.

chemical_carvalho.pdf

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Bibliographic Details
Main Authors: OLIVEIRA, E. C. da S., GUARÇONI, R. G., CASTRO, E. V. R. de, CASTRO, M. G. de, PEREIRA, L. L.
Other Authors: Emanuele Catarina da Silva Oliveira, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Eustáquio Vinicius Ribeiro de Castro, UFES; Marina Gomes de Castro, IFES Venda Nova do Imigrante; Lucas Louzada Pereira, IFES Venda Nova do Imigrante.
Format: -- biblioteca
Language:pt_BR
Published: Coffee Science, v. 15, p. e151672, agosto de 2020. 2020
Subjects:Chemometrics, Fermentation, Acidity, Fourier transform infrared spectroscopy, Café, Análise, Fermentação, Acidez, Café Robusta, Coffea Canephora,
Online Access:http://biblioteca.incaper.es.gov.br/digital/handle/123456789/4066
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