Physical and sensory quality and chemical composition of coffee grown in the Department of Huila
Published: 2021-12-27 Article visits 872 | PDF visits
In this volume 72 number 2, seven research articles are published focused on the physical, sensory and chemical quality of coffee, breeding in the laboratory of Puto Barberi, NIRS calibration curves for the prediction of chemical compounds in coffee, salicylic acid on the ripening of coffee fruits, seed storage and workforce management and evaluation of coffee harvest indicators in Colombia. Finally a review article called the incomplete resistance of coffee to rust.
Published: 2021-12-27 Article visits 872 | PDF visits
Published: 2021-12-27 Article visits 484 | PDF visits
Published: 2021-12-29 Article visits 328 | PDF visits
Published: 2021-12-27 Article visits 670 | PDF visits
Published: 2021-12-30 Article visits 622 | PDF visits
Published: 2021-12-30 Article visits 749 | PDF visits
Published: 2021-12-30 Article visits 398 | PDF visits
Published: 2021-12-30 Article visits 1073 | PDF visits