{"title":"加工方法和种植地点对咖啡理化和杯装质量的影响","authors":"Misgana Banti, Tegene Atlaw","doi":"10.1080/19476337.2024.2329760","DOIUrl":null,"url":null,"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...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical and cup quality of coffee as affected by processing methods and growing locations\",\"authors\":\"Misgana Banti, Tegene Atlaw\",\"doi\":\"10.1080/19476337.2024.2329760\",\"DOIUrl\":null,\"url\":null,\"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...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2329760\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2329760","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Physicochemical and cup quality of coffee as affected by processing methods and growing locations
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...
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.
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