01178nam a2200181 a 450000100080000000500110000800800410001910000250006024501420008526001620022730000110038952005000040065300110090070000210091170000230093270000220095570000190097719462232013-01-24       2012    bl uuuu     u00u1 u    #d1 aKITZBERGER, C. S. G.  aGreen coffee beans composition, roasted coffee and beverages characteristicsbdiversity between arabica cultivars.h[electronic resource]  aIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffeec2012  ap. 107  aSeveral genetic crosses result in different green beans composition which coupled with cultural practices, climatic and post-harvest conditions contribute to define the roasted coffee and beverages characteristics. The relationship between the composition of green beans and the characteristics of roasted beans and coffee brews for traditional cultivars (Bourbon, Catuaí and Icatu) and artificial crosses (Iapar 59, IPRs 97, 98, 99, 100, 101, 102 103, 104, 105, 106, 107 and 108) were studied.  aCoffee1 aSCHOLZ, M. B. S.1 aSILVA, J. B. G. D.1 aPEREIRA, L. F. P.1 aBENASSI, M. T.