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64 ta ish

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

  1. Sarlavhasiz

    Boshqa1 274 iqtibos
    ABI

  2. Genetics of coffee quality

    Thierry Leroy, Fabienne Ribeyre, Benoît Bertrand +5

    MaqolaOchiq kirish20063 iqtibos
    ABI

  3. Genetic diversity of forest arabica coffee (Coffea arabica L.) in Ethiopia as revealed by random amplified polymorphic DNA (RAPD) analysis

    Esayas Aga, Tomas Bryngelsson, Endashaw Bekele +1

    Maqola20033 iqtibos
    ABI

  4. Breeding for low seed caffeine content of coffee (Coffea L.) by interspecific hybridization

    Paulo Mazzafera, Alcides Carvalho

    Maqola19912 iqtibos
    ABI

  5. Chemistry of Coffee

    Sigrid H. Oestreich-Janzen

    Bob20102 iqtibos
    ABI

  6. Genetic diversity of wild coffee (Coffea arabica L.) using molecular markers

    François Anthony, B. Bertrand, O. Quirós +4

    Maqola20012 iqtibos
    ABI

  7. Coffee flavour: an overview

    Roberto A. Buffo, Claudio Cardelli‐Freire

    Maqola20042 iqtibos
    ABI

  8. Botany and Genetics of Coffee

    A. Charrier, A. B. Eskes

    Boshqa20042 iqtibos
    ABI

  9. Genetic variation in cultivated coffee (Coffea arabica L.) accessions in northern New South Wales, Australia

    Thi Minh Hue Tran

    Maqola20052 iqtibos
    ABI

  10. Growing coffee: Psilanthus (Rubiaceae) subsumed on the basis of molecular and morphological data; implications for the size, morphology, distribution and evolutionary history of Coffea

    Aaron P. Davis, James Tosh, Nicolas Ruch +1

    Maqola20112 iqtibos
    ABI

  11. Effects of slope exposure, altitude and yield on coffee quality in two altitude <i>terroirs</i> of Costa Rica, Orosi and Santa María de Dota

    Jacques Avelino, Bernardo Barboza, Juan Carlos Araya +4

    Maqola20052 iqtibos
    ABI

  12. Diversity in bean Caffeine content among wild Coffea species: Evidence of a discontinuous distribution

    Claudine Campa, Sylvie Doulbeau, Stéphane Dussert +2

    Maqola20042 iqtibos
    ABI

  13. Coffee Quality and Its Interactions with Environmental Factors in Minas Gerais, Brazil

    Juliana Neves Barbosa, Flávio Meira Borém, Marcelo Ângelo Cirillo +3

    MaqolaOchiq kirish20122 iqtibos
    ABI

  14. Trigonelline in coffee

    Paulo Mazzafera

    Maqola19912 iqtibos
    ABI

  15. Complexity of coffee flavor: A compositional and sensory perspective

    Wenny Bekti Sunarharum, David J. Williams, Heather E. Smyth

    Maqola20142 iqtibos
    ABI

  16. Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

    Chin‐Long Ky, J. Louarn, Stéphane Dussert +3

    Maqola20012 iqtibos
    ABI

  17. Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

    Benoît Bertrand, Renaud Boulanger, Stéphane Dussert +4

    Maqola20122 iqtibos
    ABI

  18. Trigonelline inheritance in the interspecific Coffea pseudozanguebariae×C. liberica var. dewevrei cross

    Chin‐Long Ky, Bernard Guyot, J. Louarn +2

    Maqola20012 iqtibos
    ABI

  19. AFLP analysis among Ethiopian arabica coffee genotypes

    Yigzaw Dessalegn, L. Herselman, Maryke Labuschagne

    MaqolaOchiq kirish20082 iqtibos
    ABI

  20. Trigonelline and sucrose diversity in wild Coffea species

    Claudine Campa, J. F. Ballester, S Doulbeau +3

    Maqola20042 iqtibos
    ABI

  21. Sarlavhasiz

    Boshqa2 iqtibos
    ABI

  22. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  23. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  24. Sarlavhasiz

    Boshqa1 iqtibos
    ABI

  25. Sarlavhasiz

    Boshqa1 iqtibos
    ABI