Quality of coffee dried on suspended terrace with different layers
Seeking to improve the final quality of coffee, producers began to improve and innovate in all stages of this segment to meet the demanding market. Hence, this study evaluated the physicochemical and sensory quality of dried unripe, cherry and over-ripe coffee cherries on suspended terraces in diff...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia do Sul de Minas Gerais
2024-11-01
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| Series: | Revista Agrogeoambiental |
| Subjects: | |
| Online Access: | https://agrogeoambiental.ifsuldeminas.edu.br/index.php/Agrogeoambiental/article/view/1859 |
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