New propositions about coffee wet processing: Chemical and sensory perspectives.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125943
Abstract: The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-processing in six different altitude strata, aiming to potentiate the final quality… read more here.
Keywords: new propositions; coffee wet; processing chemical; sensory ... See more keywords