Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes
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DOI: 10.1155/2022/2365603
Abstract: The study is aimed at evaluating bioactive compounds, volatile compounds, and cup quality of Excelsa coffee (Coffea liberica var. dewevrei) from different postharvest processing procedures, i.e., natural, honey, semiwashed, and wine. The green beans from… read more here.
Keywords: coffee; bioactive compounds; quality excelsa; postharvest ... See more keywords