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Calidad del café a partir de frutos con diferentes estados de madurez
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Variedad Castillo
Ácidos orgánicos
Calidad sensorial
Cenicafé
Colombia
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
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Barboza, C. A., & Amaya, F. L. (1996). Análisis de la calidad del grano y de la bebida del café var. caturra en función de la maduración y tiempo de fermentación. Agronomía Tropical, 46(3), 289–311.
De Castro, R. D., & Marraccini, P. (2006). Cytology, biochemistry and molecular changes during coffee fruit development. Brazilian Journal of Plant Physiology, 18(1), 175–199. https://doi.org/10.1590/S1677-04202006000100013
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Smrke, S., Kroslakova, I., Gloess, A. N., & Yeretzian, C. (2015). Differentiation of degrees of ripeness of Catuai and Tipica green coffee by chromatographical and statistical techniques. Food Chemistry, 174, 637–642. https://doi.org/10.1016/j.foodchem.2014.11.060