The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies

Wu, H, Viejo, CG, Fuentes, S et al. (2 more authors) (2023) The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies. Fermentation, 9 (1). 68. ISSN 2311-5637

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Item Type: Article
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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Keywords: coffee arabica; fermentation; colour; volatiles; electronic nose; gas chromatography; artificial neural networks; machine learning
Dates:
  • Published: January 2023
  • Published (online): 13 January 2023
  • Accepted: 10 January 2023
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 23 May 2023 15:00
Last Modified: 23 May 2023 15:00
Status: Published
Publisher: MDPI
Identification Number: 10.3390/fermentation9010068
Open Archives Initiative ID (OAI ID):

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