Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on <i>Coffea arabica</i> cv. Catiguá MG2

Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of...

詳細記述

書誌詳細

主要な著者:	Lívia C. F. Silva, Paulo V. R. Pereira, Marcelo A. D. da Cruz, Gisele X. R. Costa, Renata A. R. Rocha, Pedro L. L. Bertarini, Laurence R. do Amaral, Matheus S. Gomes, Líbia D. Santos
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2024-02-01
シリーズ:	Foods
主題:	coffee fermentation artificial intelligence specialty coffees
オンライン･アクセス:	https://www.mdpi.com/2304-8158/13/5/653
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!