Código QR

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...

Descrición completa

Gardado en:
Principais autores: 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
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2024-02-01
Series:Foods
Assuntos:
coffee fermentation
artificial intelligence
specialty coffees
Acceso en liña:https://www.mdpi.com/2304-8158/13/5/653
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Títulos similares