Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects
Titel:
Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects
Auteur:
Zani Agnoletti, Bárbara dos Santos Gomes, Willian Falquetto de Oliveira, Gustavo Henrique da Cunha, Pedro Helena Cassago Nascimento, Márcia Cunha Neto, Álvaro Louzada Pereira, Lucas Vinicius Ribeiro de Castro, Eustáquio Catarina da Silva Oliveira, Emanuele Roberto Filgueiras, Paulo