Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)
Arabica coffee beans were monitored to evaluate the changes of chemical compositions during early germination period after soaking with brassin-like substance (BS). The experiment was designed as 4×5 factorial in completely randomized design (CRD) by soaking coffee seeds into BS at 4 different conce...
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
| 出版: |
2017
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994408817&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42359 |
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| 機構: | Chiang Mai University |