Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Article

Abstract: Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly

Palabras claves:

Chromatographic analysis, Coffea arabica L., Sensory analysis, specialty coffee

Autores:

Arévalo V., Johana Ortíz-Ulloa, Juan Manuel Cevallos-Cevallos, Mejía W.

Fuentes:

scopus