Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods

Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and processed via natural (N) and pulped natural (PN). Molecular (PCR-DGGE), chemical (HPLC, ABTS, DPPH, ATR-FTIR, and GC-MS)...

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Detalles Bibliográficos
Autores principales: Martinez, Silvia Juliana, Batista, Nádia Nara, Bressani, Ana Paula Pereira, Dias, Disney Ribeiro, Schwan, Rosane Freitas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777685/
https://www.ncbi.nlm.nih.gov/pubmed/36553686
http://dx.doi.org/10.3390/foods11243945

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777685/
https://www.ncbi.nlm.nih.gov/pubmed/36553686
http://dx.doi.org/10.3390/foods11243945

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