"
Sensory Profile of Fermented Arabica Coffee in the Perception of American Cupping Tasters"
written by Lucas Louzada Pereira, Rogério Carvalho Guarçoni, Tais Rizzo Moreira, Dério Brioschi Jr., João Paulo Pereira Marcate, Luiz Henrique Bozzi Pimenta de Sousa, Aldemar Polonini Moreli, Danieli Grancieri Debona, Carla Schwengber Ten Caten,
published by
Agricultural Sciences,
Vol.10 No.3, 2019
has been cited by the following article(s):
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[1]
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Unraveling the impact of coffee fermentation: Interactions among processing variables and their effects on sensory quality
Trends in Food Science & Technology,
2025
DOI:10.1016/j.tifs.2025.105151
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[2]
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Quality Determinants In Coffee Production
Food Engineering Series,
2021
DOI:10.1007/978-3-030-54437-9_6
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[3]
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Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes
The Journal of Agricultural Science,
2021
DOI:10.1017/S0021859621000198
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