Ramos, Paulize H.; Guerreiro, Mário C.; Resende, Eliane C. de; Gonçalves, Maraísa
(Sociedade Brasileira de Química, 2009)
The black, green and sour coffee defect (PVA) contributes with 20% of the total coffee production. It should be separate from the normal coffee grains in order to improve the final quality of the beverage. In this way, the ...