Effect of altitude and terrain aspect on the chemical composition of Coffea canephora cherries and sensory characteristics of the beverage.

Pereira, Priscila V; da Silveira, Daila L; Schwan, Rosane F; de Assis Silva, Samuel; Coelho, Jussara M; Bernardes, Patrícia C

Pereira, Priscila V; da Silveira, Daila L; Schwan, Rosane F; de Assis Silva, Samuel; Coelho, Jussara M; Bernardes, Patrícia C.

Afiliación

Pereira PV; Department of Food Engineering, Federal University of Espirito Santo, Alegre, Brazil.
da Silveira DL; Department of Food Engineering, Federal University of Espirito Santo, Alegre, Brazil.
Schwan RF; Department of Biology, Federal University of Lavras, Lavras, Brazil.
de Assis Silva S; Department of Rural Engineering, Federal University of Espírito Santo, Alegre, Brazil.
Coelho JM; Department of Food Engineering, Federal University of Espirito Santo, Alegre, Brazil.
Bernardes PC; Department of Food Engineering, Federal University of Espirito Santo, Alegre, Brazil.

J Sci Food Agric ; 101(6): 2570-2575, 2021 Apr.

Article en En | MEDLINE | ID: mdl-33058186

Asunto(s)

Coffea/crecimiento & desarrollo; Café/metabolismo; Semillas/química; Altitud; Coffea/química; Café/química; Humanos; Semillas/crecimiento & desarrollo; Gusto

Palabras clave

altitude; chemical composition; coffee beverage; terrain slope

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Café / Coffea Límite: Humans Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido

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