Changes in the Chemical and Sensory Profile of Coffea canephora var. Conilon Promoted by Carbonic Maceration - Gomes, Willian dos Santos; Pereira, Lucas Louzada; Filete, Cristhiane Altoé; Moreira, Taís Rizzo; Guarçoni, Rogério Carvalho; Catarina da Silva Oliveira, Emanuele; Moreli, Aldemar Polonini; Guimarães, Cleidiana Vieira; Simmer, Marinalva Maria Bratz; Júnior, Valdemar Lacerda; Romão, Wanderson; de Castro, Eustaquio Vinicius Ribeiro; et al. (Agronomy (Basel), 2022)
Keywords: Anaerobic conditions; Analytical chemistry; Carbon dioxide; Coffea canephora; Coffee; Fermentation; Infrared analysis; Infrared spectroscopy; Maceration; Metabolism; Organoleptic properties; Sensory evaluation; Sensory perception; Software; Spectrum analysis; Statistical analysis; temperature; time; Brazil; United States--US