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Quality of arabic coffee under different processing systems, drying methods and altitudes

机译：不同加工系统中阿拉伯咖啡的质量，干燥方法和高度

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Kênia Barbosa Do Carmo; Jéssica Conceição Barbosa do Carmo;
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1. Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method [J] . Worku Mohammed, de Meulenaer Bruno, Duchateau Luc, Food research international . 2018,第MARa期

机译：遮荫和收获后加工方法会影响海拔高度对生阿拉比卡咖啡豆生化成分和品质的影响
2. Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [Correla??o entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discrimina??o através da análise por componentes principais] [J] . Arruda N.P., Hovell A.M.C., Rezende C.M., Quimica nova . 2012,第10期

机译：干，半干和湿法加工的巴西阿拉比卡咖啡中前体与挥发物之间的相关性，并通过主成分分析进行鉴别o通过主成分分析]
3. Chlorogenic acids and other relevant compounds in Brazilian coffees processed by semi-dry and wet post-harvesting methods [J] . Giselle S. Duarte, Antonio A. Pereira, Adriana Farah Food Chemistry . 2010,第3期

机译：半干和湿后收获方法加工的巴西咖啡中的绿原酸和其他相关化合物
4. APPLYING QUALITY BY DESIGN AND PROCESS OPTIMIZATION TO A COFFEE FREEZE-DRYING PROCESS [C] . R.Pisano, D.Fissore, S.Genco, The 18th international drying symposium . 2012

机译：通过设计和过程优化将质量应用到咖啡冻干过程中
5. Effects of various fumigants and alternative processing methods on the safety, volatile composition, and sensory quality of dry cured ham. [D] . Sekhon, Ramandeep Kaur. 2009

机译：各种熏蒸剂和替代加工方法对干腌火腿的安全性，挥发性成分和感官品质的影响。
6. Quality comparison of dried slices processed from whole persimmons treated with different deastringency methods [O] . Hun-Sik Chung, Do-Hee Kim, Han-Soo Kim, 2017

机译：不同去涩方法处理的柿饼干切片的质量比较
7. Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais Correlation between precursors and volatiles in Brazilian arabica coffee processed by dry, semi-dry and wet methods and discrimination by principal component analysis [O] . Neusa P. Arruda, Ana M. C. Hovell, Claudia M. Rezende, 2012

机译：干，半湿，湿法加工的巴西阿拉比卡咖啡中的前体与挥发物之间的相关性和通过主成分分析的鉴别

Quality of arabic coffee under different processing systems, drying methods and altitudes

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