African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6938

Full Length Research Paper

The relationship between organic acids, sucrose and the quality of specialty coffees

Flávio M. Borém
  • Flávio M. Borém
  • Departamento de Engenharia, Universidade Federal de Lavras, Brasil.
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Luisa P. Figueiredo
  • Luisa P. Figueiredo
  • Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Brasil.
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Fabiana C. Ribeiro
  • Fabiana C. Ribeiro
  • Departamento de Agronomia e Medicina Veterinária, Universidade de Brasília, Brasil.
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José H. S. Taveira
  • José H. S. Taveira
  • Departamento de Engenharia Agrícola, Universidade Estadual de Goiás, Brasil.
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Gerson S. Giomo
  • Gerson S. Giomo
  • Insituto Agronômico de Campinas, Brasil.
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Terezinha J. G. Salva
  • Terezinha J. G. Salva
  • Insituto Agronômico de Campinas, Brasil.
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  •  Received: 23 October 2015
  •  Accepted: 10 February 2016
  •  Published: 25 February 2016

How to cite this article

APA /
Borém, F. M., Figueiredo, L. P., Ribeiro, F. C., Taveira, J. H. S., Giomo, G. S. & Salva, T. J. G. (2016). The relationship between organic acids, sucrose and the quality of specialty coffees. African Journal of Agricultural Research, 11(8), 709-717.
Chicago /
Fl&avio M. Bor&em, Luisa P. Figueiredo, Fabiana C. Ribeiro, Jos&e H. S. Taveira, Gerson S. Giomo and Terezinha J. G. Salva. "The relationship between organic acids, sucrose and the quality of specialty coffees." African Journal of Agricultural Research 11, no. 8 (2016): 709-717.
MLA /
Flaacute;vio M. Boreacute;m, et al. "The relationship between organic acids, sucrose and the quality of specialty coffees." African Journal of Agricultural Research 11.8 (2016): 709-717.
DOI /
https://doi.org/10.5897/AJAR2015.10569
URL /
https://academicjournals.org/journal/AJAR/article-abstract/CE8DCFC57300

Copyright © 2025 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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