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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Influence of genotype and processing on bioactive compounds of Ethiopian specialty Arabica coffee

Yishak Worku Wondimkuna School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa, Ethiopia;b School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, EthiopiaCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-8376-5441View further author information
ORCID Icon,
Shimelis Admassu Emirea School of Chemical and Bio-Engineering, Addis Ababa University, Addis Ababa, EthiopiaView further author information
,
Tadesse Fikre Teferrab School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, EthiopiaORCID Iconhttps://orcid.org/0000-0003-1977-2169View further author information
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Barabara Stoeckerc Department of Nutritional Sciences, Oklahoma State University, Stillwater, OK, USAORCID Iconhttps://orcid.org/0000-0001-9421-6950View further author information
ORCID Icon &
Tarekegn Berhanu Eshod Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, EthiopiaView further author information
Pages 2574-2588 | Received 09 Sep 2022, Accepted 10 Nov 2022, Published online: 20 Nov 2022

Citations (2)

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Read on this site (1)

Mohammed Worku. (2023) Production, productivity, quality and chemical composition of Ethiopian coffee. Cogent Food & Agriculture 9:1.
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Articles from other publishers (1)

Guilherme Souza Prado, Dhiôvanna Corrêia Rocha, Lucas Nascimento dos Santos, Danyel Fernandes Contiliani, Paula Macedo Nobile, Juliana Camargo Martinati-Schenk, Lilian Padilha, Mirian Perez Maluf, Greice Lubini, Tiago Campos Pereira, Claudia Barros Monteiro-Vitorello, Silvana Creste, Raquel Luciana Boscariol-Camargo, Marco Aurélio Takita, Mariângela Cristofani-Yaly & Alessandra Alves de Souza. (2024) CRISPR technology towards genome editing of the perennial and semi-perennial crops citrus, coffee and sugarcane. Frontiers in Plant Science 14.
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