African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods

Kassaye Tolessa
  • Kassaye Tolessa
  • Ethiopian Institute of Agricultural Research, Food Science and Nutrition Research Directorate, P. O. Box, 2003, Addis Ababa, Ethiopia.
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Desalegn Alemayehu
  • Desalegn Alemayehu
  • Departments of Horticulture, Faculty of Agriculture and Natural Resource, Mizan-Tepi University, Tepi, Ethiopia.
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Derbew Belew
  • Derbew Belew
  • Department of Horticulture and Plant Science, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box, 307, Jimma, Ethiopia
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Pascal Boeckx
  • Pascal Boeckx
  • Isotope Bioscience Laboratory - ISOFYS, Ghent University, Gent, Belgium, Coupure Links 653, 9000 Gent, Belgium.
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  •  Received: 02 November 2018
  •  Accepted: 24 December 2018
  •  Published: 28 February 2019

How to cite this article

APA /
Tolessa, K., Alemayehu, D., Belew, D., & Boeckx, P. (2019). Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods. African Journal of Food Science, 13(2), 48-56.
Chicago /
Kassaye Tolessa, Desalegn Alemayehu, Derbew Belew and Pascal Boeckx  . "Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods." African Journal of Food Science 13, no. 2 (2019): 48-56.
MLA /
Kassaye Tolessa, et al. "Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods." African Journal of Food Science 13.2 (2019): 48-56.
DOI /
https://doi.org/10.5897/AJFS2018.1770
URL /
https://academicjournals.org/journal/AJFS/article-abstract/0D4B17660255

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

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