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Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on <i>Coffea arabica</i> cv. Catiguá MG2.

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第一作者： Lívia C F,Silva

第一单位： Biotechnology Institute, University Federal of Uberlândia, Patos de Minas 38702-178, MG, Brazil.

作者： Lívia C F,Silva ^[1] ; Paulo V R,Pereira ^[1] ; Marcelo A D da,Cruz ^[1] ; Gisele X R,Costa ^[2] ; Renata A R,Rocha ^[1] ; Pedro L L,Bertarini ^[3] ; Laurence R do,Amaral ^[4] ; Matheus S,Gomes ^[1] ; Líbia D,Santos ^[2]

作者单位： Biotechnology Institute, University Federal of Uberlândia, Patos de Minas 38702-178, MG, Brazil. ^[1] Faculty of Chemical Engineering, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil. ^[2] Faculty of Electrical Engineering, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil. ^[3] Faculty of Computation, Federal University of Uberlândia, Patos de Minas 38702-178, MG, Brazil. ^[4]

关键词 artificial intelligence coffee fermentation specialty coffees

DOI 10.3390/foods13050653

PMID 38472766

发布时间 2024-03-15

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Foods (Basel, Switzerland)

2024年13卷5期

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Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on <i>Coffea arabica</i> cv. Catiguá MG2.

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Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on <i>Coffea arabica</i> cv. Catiguá MG2.

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