Relación entre el estado de madurez del fruto del café y las características de beneficio, rendimiento y calidad de la bebida.

S M Marin Lopez,J Arcila Pulgarin,E C Montoya Restrepo,C E Oliveros Tascon, A Ayala A,I F Fajardo Pena,J R Sanz Uribe,G I Puerta Quintero,E M Lopez Fontal,J J Castano Castrillon, A Orozco,M E Zeledon, A Ramirez P, F Alvarez M, A Correa P, R Jimenez, R A Valverde, F O Osorio Garcia,F A Oseguera,M R Palma Ortiz,Bruno Goud, B Sallee, G B Sallee B,E C Montoya R,C E Oliveros T,G Roa Mejia,F O Gonzalez Rizo, Antonio Rodriguez, Carlos F Lopez,E Moreno G, J Bastidas G, P Flores E, G Jaramillo Bastidas, M Benavides Gomez,M Portilla R,A E Villanueva Marrufo,Regalado Ortiz A Javed Z U,Carlos E Oliverostascon,A Mestre Mestre,A Uribe Henao,L S Reddy,Saraswathi Vishveshwara, T Engelhardt,R Cleves S,A E Wooton, P S Isley,H G Stirling,H Calle,J F Menchu, R Yurrita E,G K Muriithi,D S Boyce, A A Perez F

mag（2004）

Cited 23|Views6

Key words

appropriate technology,viscosity,hybrids,wet season,genetic variation,grading,centrifugation,length,organoleptic properties,picking,formulations,processing,relative humidity,amino acids,convection,thin layer chromatography,dimensions,temperature,progeny,enzymes,production,drying,dimension,formulation,silo,dry season,heat transfer,enzyme,climate,humidity,hybridization,simulation,diametre,mathematical models,weight,water,clones,acaricide,industrialisation,texture,diameter,combines,daylight,leaves,moisture content,management,silos,chemical composition,ph,roasting,cost benefit analysis,clone,acaricides,fermentation

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