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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
28/05/1992 |
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Data da última atualização: |
28/05/1992 |
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Autoria: |
JOHANSEN, C.; KERRIDGE, P. C.; MERKLEY, K. E.; LUCK, P. E.; COOK, B. G.; LOWE, K. F.; OSTROWSKI, H. |
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Título: |
Growth and molybdenum response of tropical legume/grass swards at six sites in South-Eastern Queensland over a five year period. |
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Ano de publicação: |
1978 |
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Fonte/Imprenta: |
St.Lucia: CSIRO.Division of Tropical Crops and Pastures, 1978. |
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Páginas: |
12p. |
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Série: |
(CSIRO. Tropical Agronomy Technical Memorandum, 10). |
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Idioma: |
Inglês |
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Palavras-Chave: |
Leguminosas; Tropicais. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00695nam a2200217 a 4500
001 1584799
005 1992-05-28
008 1978 bl uuuu u0uu1 u #d
100 1 $aJOHANSEN, C.
245 $aGrowth and molybdenum response of tropical legume/grass swards at six sites in South-Eastern Queensland over a five year period.
260 $aSt.Lucia: CSIRO.Division of Tropical Crops and Pastures$c1978
300 $a12p.
490 $a(CSIRO. Tropical Agronomy Technical Memorandum, 10).
653 $aLeguminosas
653 $aTropicais
700 1 $aKERRIDGE, P. C.
700 1 $aMERKLEY, K. E.
700 1 $aLUCK, P. E.
700 1 $aCOOK, B. G.
700 1 $aLOWE, K. F.
700 1 $aOSTROWSKI, H.
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Embrapa Gado de Leite (CNPGL) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Café. |
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Data corrente: |
24/01/2013 |
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Data da última atualização: |
24/01/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
KITZBERGER, C. S. G.; SCHOLZ, M. B. S.; SILVA, J. B. G. D.; PEREIRA, L. F. P.; BENASSI, M. T. |
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Afiliação: |
CÍNTIA S. G. KITZBERGER, IAPAR/UEL; MARIA B. S. SCHOLZ, IAPAR; JOÃO B. G. D. SILVA, Centro Tecnológico Cocari; LUIZ FILIPE PROTASIO PEREIRA, SAPC; MARTA T. BENASSI, UEL. |
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Título: |
Diversity between coffea arabica cultivar: organic acids composition. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. |
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Páginas: |
p. 108 |
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Idioma: |
Inglês |
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Conteúdo: |
The content of organic acids s in coffees is affected by factors such as variety and local of growing of coffees, roasting process (temperature and time), brewing process, storage time of the coffee beverage affect. Quinic, malic, citric, acetic, latic and clorogenic (5-ACQ) acids were the most important compounds of this class in green and roasted coffees. The content of organic acids for traditional cultivars (Bourbon, Catuaí and Icatu) and modern crosses (Iapar 59, IPRs 97, 98, 99, 100, 101, 102 103, 104, 105, 106, 107 and 108) were studied in order to correlate the acids profile and the genetic background of coffees. All coffees grown in the same edapho-climatic conditions and processing operations were standardized. |
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Palavras-Chave: |
Coffee; Organic Acids. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01399nam a2200193 a 4500
001 1946226
005 2013-01-24
008 2012 bl uuuu u00u1 u #d
100 1 $aKITZBERGER, C. S. G.
245 $aDiversity between coffea arabica cultivar$borganic acids composition.$h[electronic resource]
260 $aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee$c2012
300 $ap. 108
520 $aThe content of organic acids s in coffees is affected by factors such as variety and local of growing of coffees, roasting process (temperature and time), brewing process, storage time of the coffee beverage affect. Quinic, malic, citric, acetic, latic and clorogenic (5-ACQ) acids were the most important compounds of this class in green and roasted coffees. The content of organic acids for traditional cultivars (Bourbon, Catuaí and Icatu) and modern crosses (Iapar 59, IPRs 97, 98, 99, 100, 101, 102 103, 104, 105, 106, 107 and 108) were studied in order to correlate the acids profile and the genetic background of coffees. All coffees grown in the same edapho-climatic conditions and processing operations were standardized.
653 $aCoffee
653 $aOrganic Acids
700 1 $aSCHOLZ, M. B. S.
700 1 $aSILVA, J. B. G. D.
700 1 $aPEREIRA, L. F. P.
700 1 $aBENASSI, M. T.
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Embrapa Café (CNPCa) |
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