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Sensory analysis and fatty acid profile of specialty coffees stored in different packages

Flávio Meira Borém1, Fabiana Carmanini Ribeiro2, Luisa Pereira Figueiredo3

  • 11Departamento de Engenharia/DEG, Universidade Federal de Lavras/UFLA, Cx. P. 3037, 37.200-000 Lavras, MG Brazil.

Journal of Food Science and Technology
|September 4, 2019
PubMed

Keywords:
Coffea arabica L.Fatty acid profilePrincipal componentsSensory analysis

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