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Sucrose metabolism during fruit development in coffea racemosa.
GEROMEL, C. - FERREIRA, L. P. - BOTTCHER, A. - POT, D. - PEREIRA, L. F. P. - LEROY, T. - VIEIRA, L. G. E. - MAZZAFERA, P. - MARRACCINI, P.
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Artigo em periódico indexado (ALICE) |
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Sucrose is one of the compounds in the raw coffee bean that has been identified as an important precursor of coffee flavour and aroma. In order to increase our knowledge of sucrose metabolism in coffee species, sucrose and reducing sugar…
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| Fecha: |
2011-02-15 |
| Recurso: |
Repositório Acesso Livre à Informação Científica da Embrapa (ALICE) |
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