Physicochemical and cup quality of coffee as affected by processing methods and growing locations

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-03-25 DOI:10.1080/19476337.2024.2329760

Misgana Banti, Tegene Atlaw

引用次数: 0

Abstract

Coffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and T...

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加工方法和种植地点对咖啡理化和杯装质量的影响

咖啡加工方法对咖啡质量有显著影响。本研究的目的是调查吉马、格拉和特拉维夫的咖啡加工方法对生咖啡和咖啡杯质量的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.