Effect of altitude of coffee plants on the composition of fatty acids of green coffee beans.
Girmay TsegayMesfin Redi-AbshiroBhagwan Singh ChandravanshiEstifanos EleAhmed M MohammedHassen MamoPublished in: BMC chemistry (2020)
The fatty acids contents decreases with increasing altitude of the coffee plants and hence affects the quality of coffee. The fatty acid composition of green coffee beans can also be used to determine the topographical origin of coffee plants.
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