Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars
May 2020 - Vol 14 Num. 4
Coffee cherries were processed traditionally by the wet method that uses large quantities of water and eco-friendly methods that utilizes less water and operate mechanically to remove mucilage. The study is aimed at determining the effects of traditional and newly developed coffee processing methods on fatty acid profiles...
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Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars
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