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Cogent Food & Agriculture Volume 6, 2020 - Issue 1
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FOOD SCIENCE & TECHNOLOGY

Biochemical compounds of Arabica coffee (Coffea arabica L.) varieties grown in northwestern highlands of Ethiopia

Melese Wale Mengistu1 Crop Technology Supply Directorate, Horticulture, Adet Agricultural Research Center, Adet, EthiopiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1033-9000View further author information
ORCID Icon,
Melkamu Alemayehu Workie2 College of Agriculture and Environmental Sciences, Bahir Dar University, Bahir Dar, Ethiopia.View further author information
&
Abrar Sualeh Mohammed3 Crop Technology Supply Directorate, Horticulture, Jimma Agricultural Research Center, Jimma, EthiopiaView further author information
|
Fatih Yildiz4 Food Engineering and Biotechnology, Middle East Technical University, TurkeyView further author information
(Reviewing editor)
Article: 1741319 | Received 18 Dec 2019, Accepted 25 Feb 2020, Published online: 20 Mar 2020

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Mohammed Worku. (2023) Production, productivity, quality and chemical composition of Ethiopian coffee. Cogent Food & Agriculture 9:1.
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Elfinesh Firdissa Eshetu, Kassaye Tolassa, Ali Mohammed, Gezahegn Berecha & Weyessa Garedew. (2022) Effect of processing and drying methods on biochemical composition of coffee (Coffea arabica L.) varieties in Jimma Zone, Southwestern Ethiopia. Cogent Food & Agriculture 8:1.
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Articles from other publishers (2)

Markos Urugo Makiso, Yetenayet Bekele Tola, Onwuchekwa Ogah & Fitsum Liben Endale. (2023) Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review. Food Science & Nutrition.
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Gaia Meoni, Claudio Luchinat, Enrico Gotti, Alejandro Cadena & Leonardo Tenori. (2021) Phenotyping Green and Roasted Beans of Nicaraguan Coffea Arabica Varieties Processed with Different Post-Harvest Practices. Applied Sciences 11:24, pages 11779.
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