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Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee
Beverage Plant Research,
2024
DOI:10.48130/bpr-0024-0021
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[2]
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Ecological quality as a coffee quality enhancer. A review
Agronomy for Sustainable Development,
2023
DOI:10.1007/s13593-023-00874-z
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[3]
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Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy
European Food Research and Technology,
2023
DOI:10.1007/s00217-023-04339-1
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[4]
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Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy
European Food Research and Technology,
2023
DOI:10.1007/s00217-023-04339-1
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Ecological quality as a coffee quality enhancer. A review
Agronomy for Sustainable Development,
2023
DOI:10.1007/s13593-023-00874-z
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[6]
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Shaded-Coffee: A Nature-Based Strategy for Coffee Production Under Climate Change? A Review
Frontiers in Sustainable Food Systems,
2022
DOI:10.3389/fsufs.2022.877476
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[7]
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Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration
Agronomy,
2022
DOI:10.3390/agronomy12102265
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Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage
European Food Research and Technology,
2022
DOI:10.1007/s00217-022-04102-y
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[9]
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Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee
Food Control,
2021
DOI:10.1016/j.foodcont.2020.107625
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Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes
The Journal of Agricultural Science,
2021
DOI:10.1017/S0021859621000198
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