Effect of brassin-like substance on the quality of early germinated arabica coffee bean (Coffea arabica L.)

• المؤلفون الرئيسيون: Primluck Praphutphitthaya, Chantalak Tiyayon, Thaneeya Chetiyanukornkul, Tanachai Pankasemsuk
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84994408817&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/55256
• المؤسسة: Chiang Mai University

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...