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Navegação Coffee Science - v.14, n.4, 2019 por assunto "Cafeicultura::Qualidade de bebida"

Navegação Coffee Science - v.14, n.4, 2019 por assunto "Cafeicultura::Qualidade de bebida"

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  • Effect of induced biological fermentations on coffee sensory quality
    Cândido, Talita Amparo Tranches; Sepini, Pedro Pereira; Abrão, Polyana de Faria Cardoso; Oliveira, Reginaldo de; Campos, Kátia Alves; Paiva, Leandro Carlos (Editora UFLA, 2019-10)
    Quality coffee consumption has been gradually increasing and having an impact on coffee prices not only for domestic but also for the foreign market. Different processing (preparation) methods of coffee will directly ...
  • Sensory quality of roasted coffee beans under different storage conditions
    Nadaleti, Denis Henrique Silva; Rocha, Hully Alves; Mendonça, Luciana Maria Vieira Lopes; Mendonça, José Marcos Angélico de; Reis, Iêda Bruna dos; Evaristo, Carlos Henrique; Terra, Sávia Del Vale (Editora UFLA, 2019-10)
    Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty ...

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