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Edaphoclimatic conditions and the soil and fruit microbiota influence on the chemical and sensory quality of the coffee beverage.
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- European Food Research & Technology, 2022, v. 248, n. 12, p. 2941, doi. 10.1007/s00217-022-04102-y
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Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration.
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- Agronomy, 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/agronomy12102265
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The New Standpoints for the Terroir of Coffea canephora from Southwestern Brazil: Edaphic and Sensorial Perspective.
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- Agronomy, 2022, v. 12, n. 8, p. N.PAG, doi. 10.3390/agronomy12081931
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- Article