Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Complexity of coffee flavor: A compositional and sensory perspective

1. Advances in genomics for the improvement of quality in coffee

   Hue Tran, L. Slade Lee, Agnelo Furtado +2

   Шарҳ мақолаCoffee research and impactsJournal of the Science of Food and Agriculture20161 иқтибос

   ABIABI:AkademIndex/openalex/2016.review-article.000002

2. Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

   Hue Tran, Carlos A. Vargas, L. Slade Lee +3

   МақолаCoffee research and impactsTree Genetics & Genomes20171 иқтибос

   ABIABI:AkademIndex/openalex/2017.article.000050