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Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method
Ramos, Mariana Figueira, Ribeiro, Diego Egídio, Cirillo, Marcelo Ângelo, Borém, Flávio MeiraVolume:
96
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.7539
Date:
August, 2016
File:
PDF, 529 KB
english, 2016