Abstract:Coffee quality is the key attribute for establishing its price and commercialization. As the classification of coffee quality is a complex process, mainly based on a subjective judgment, difficult to define and measure, a complementary approach to the current procedures involving physical and chemical methods would bring more effectiveness to the process of quality determination. The chemical composition of the coffee bean is influenced by several factors, among them the nutritional management of coffee trees … Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.