Impact of fermentation duration and processing techniques on the multidimensional quality of Coffea arabica beans

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Gloria Hernández-Alcántara, Enrique Alarcón-Gutiérrez, Samuel Ronzón-Soto, José Antonio García Pérez, Cristhiane Altoé-Filete, Rogério Carvalho-Guarçoni, Emanuele Catarina da Silva Oliveira, Lucas Louzada-Pereira
DOI: 10.2139/ssrn.6042570
Cited by: 0
References: 19

Fields of Study & Subjects

Coffee research and impacts Food Chemistry and Fat Analysis Cocoa and Sweet Potato Agronomy

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint