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

Pulped natural/honey robusta coffee fermentation metabolites, physico- chemical and sensory profiles - ScienceDirect

Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee

Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends - ScienceDirect

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

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Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews) - ScienceDirect

Study on coffee quality improvement by self-induced anaerobic fermentation: Microbial diversity and enzymatic activity - ScienceDirect

PDF) Metabolomics and volatile fingerprint of yeast fermented robusta coffee: A value added coffee

Pulped natural/honey robusta coffee fermentation metabolites, physico- chemical and sensory profiles - ScienceDirect