Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes

The study is aimed at evaluating bioactive compounds, volatile compounds, and cup quality of Excelsa coffee (Coffea liberica var. dewevrei) from different postharvest processing procedures, i.e., natural, honey, semiwashed, and wine. The green beans from each procedure were roasted at light to mediu...

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Detalles Bibliográficos
Autores principales: Herawati, Dian, Loisanjaya, Michael Oscarius, Kamal, Radwa Husni, Adawiyah, Dede Robiatul, Andarwulan, Nuri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9410941/
https://www.ncbi.nlm.nih.gov/pubmed/36032408
http://dx.doi.org/10.1155/2022/2365603

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9410941/
https://www.ncbi.nlm.nih.gov/pubmed/36032408
http://dx.doi.org/10.1155/2022/2365603

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