Effects of nitrogen and potassium on the chemical composition of coffee beans and on beverage quality
The ratio of nitrogen (N) to potassium (K) is important in the production of specialty coffees because the relative amounts of N and K ca n either suppress the formation or increase the concentration of compounds that are essential to the flavor and aroma of specia lty coffees. The purpose of t...
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| Izdano u: | Acta Scientiarum. Agronomy |
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| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Universidade Estadual de Maringá
2015
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| Teme: | |
| Online pristup: | https://www.redalyc.org/articulo.oa?id=303041016004 |
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