Effect of Pollination on the Composition of Raw Arabica Coffee (Coffea arabica L.): Antioxidant Capacity, Bioactive Compounds, and Volatiles Precursors.
Francisco Antonio CanziDesirée Ayume Lopes MeirelesAldo Sindulfo Barboza ValdezLidia Stadtlober AbrantesMarcela BoroskiSolange Cristina AugustoPatrícia ValderramaAline Theodoro TociPublished in: Journal of the science of food and agriculture (2023)
The results demonstrated that pollination services are important mechanisms affecting the chemical composition of coffee beans. Considering that the compounds evaluated are precursors of volatile compounds in coffee, this directly affects the quality of the beans. This article is protected by copyright. All rights reserved.