Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

1H NMR, FAAS, portable NIR, benchtop NIR, and ATR-FTIR-MIR spectroscopies for characterizing and discriminating new Brazilian Canephora coffees in a multi-block analysis perspective - ScienceDirect

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect

Agronomy, Free Full-Text

Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics - ScienceDirect

Coffea Canephora - an overview

Independent components–discriminant analysis for discrimination of Brazilian Canephora coffees based on their inorganic fraction: A preliminary chemometric study - ScienceDirect

The terroir of Brazilian Coffea canephora: characterization of the chemical composition - ScienceDirect

The terroir of Brazilian Coffea canephora: characterization of the chemical composition - ScienceDirect

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PDF) Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging

Effect of fermentation on the quality of conilon coffee (Coffea canephora): Chemical and sensory aspects - ScienceDirect