Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds

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BARBOSA, Phillipe Tenorio - SILVA, Gustavo Henrique Daniel Santos - DONATO, Maria Vitoria Lima Costa - SANTOS, Wallysson Wagner Vilela - DE MEDEIROS, Ana Leticia Tote - SILVA, Marcelo Edvan dos Santos - DE OLIVEIRA, Rodrigo Lira - CAMELO, Marteson Cristiano dos Santos - DA SILVA, Suzana Pedroza. Evaluation of the influence of the type of post-harvest processing and roasting operation on the physicochemical characteristics of Arabica coffee beans. In JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2025, vol. 19, no. 9, pp. 6815-6827. ISSN 2193-4126. Dostupné na: https://doi.org/10.1007/s11694-025-03416-1.