Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

Influence of maturation and roasting on the quality and chemical composition of new conilon coffee cultivar by chemometrics - ScienceDirect

Coffee - an overview ScienceDirect Topics

Agronomy, Free Full-Text

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

Pulped natural/honey robusta coffee fermentation metabolites, physico- chemical and sensory profiles - ScienceDirect

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast - ScienceDirect

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect

Mid infrared spectroscopy for comparative analysis of fermented arabica and robusta coffee - ScienceDirect

Lab-made 3D printed electrochemical sensors coupled with chemometrics for Brazilian coffee authentication - ScienceDirect