Association between higher coffee quality, bioactive chemical profile and sustainable practices

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Publicado en:	Frontiers in Agronomy vol. 7 (Sep 2025), p. 1645329-1645338
Autor principal:	Viana, Gabriel Silva
Otros Autores:	Santana, Derielsen Brandão, de Almeida Pereira, Luana, Tieghi, Heloísa, da Silva, Vinicius Fortes, Ayer, Joaquim Ernesto Bernardes, Dias, Danielle Ferreira, Soares, Marisi Gomes, Chagas-Paula, Daniela Aparecida, Mincato, Ronaldo Luiz, Bueno, Paula Carolina Pires
Publicado:	Frontiers Media SA
Materias:	Brazil United States > US Climate change Software Sustainability management Agricultural practices Coffee Metabolomics Ferulic acid Caffeine Sea level Altitude Soil temperature Greenhouse gases Organic matter Soil organic matter Chromatography Potassium Chemical composition Biological activity Greenhouse effect Sustainable practices Organic carbon Sensory properties Carbon Sensory perception Biochemistry p-Coumaric acid Bioactive compounds Theophylline Emissions Environmental
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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