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

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

PDF) Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee

PDF) A pilot study of NMR-based sensory prediction of roasted coffee bean extracts

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

Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee

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