QR-koda

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...

Olles dieđut

Furkejuvvon:
Váldodahkkit: 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
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: MDPI AG 2024-02-01
Ráidu:Foods
Fáttát:
coffee fermentation
artificial intelligence
specialty coffees
Liŋkkat:https://www.mdpi.com/2304-8158/13/5/653
Fáddágilkorat: Lasit fáddágilkoriid
Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

Geahča maid