<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1794-2470</journal-id>
<journal-title><![CDATA[Nova]]></journal-title>
<abbrev-journal-title><![CDATA[Nova]]></abbrev-journal-title>
<issn>1794-2470</issn>
<publisher>
<publisher-name><![CDATA[Universidad Colegio Mayor de Cundinamarca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1794-24702019000100117</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la procedencia y el almacenamiento en la calidad del café]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of provenance and storage on coffee quality]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-Juan]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Riaño-Campo]]></surname>
<given-names><![CDATA[Elias]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinzón-Alba]]></surname>
<given-names><![CDATA[Janeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro Nacional de Investigaciones sobre Café-CENICAFE  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Abierta y a Distancia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Abierta y a Distancia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>17</volume>
<numero>31</numero>
<fpage>117</fpage>
<lpage>128</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1794-24702019000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1794-24702019000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1794-24702019000100117&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes. La calidad del grano de café ha sido relacionada con su procedencia, su manejo agronómico y sus condiciones de almacenamiento.  Objetivo. Determinar la actividad de la polifenil oxidasa, el contenido de lípidos, el color y las características organolépticas de cafés provenientes de 3 subestaciones experimentales.  Materiales y métodos. Se siguió un diseño completamente aleatorio en arreglo factorial factorial 3x6 (lugares de procedencia del café y tiempo de almacenamiento respectivamente).  Resultados. La actividad de la polifenil oxidasa es mayor en el café fresco-para las tres procedencias. El café procedente de Naranjal presentó actividades enzimáticas más altas que los cafés provenientes de las subestaciones Supía y la Catalina. El análisis de varianza mostró el efecto de la procedencia sobre la variable actividad enzimática. La actividad de la polifenil oxidasa en los cafés estudiados decrece con el tiempo de almacenamiento. El contenido de lípidos es menor a menor en la subestación de la Catalina. Todos los cafés fueron caracterizados de buena calidad en el tiempo cero de almacenamiento. Las características de aroma, intensidad del aroma y cuerpo presentaron altibajos en los diferentes meses de almacenamiento. El café de Naranjal, obtuvo en promedio una calificación aceptable a lo largo de los seis meses de almacenamiento.  Conclusiones. Se encontraron diferencias significativas para las variables estudiadas por efecto de la procedencia y el almacenamiento. La actividad enzimática de la PFO presentó etapas de activación/inhibición, durante los seis meses de almacenamiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background. The quality of the coffee bean has been related to its origin, the agronomic management and the storage conditions.  Objective. To determine the activity of the polyphenyl oxidase, the lipid content, the color and the organoleptic characteristics of coffees from 3 experimental substations.  Materials and methods. A completely randomized design was followed in a 3x6 factorial arrangement (places of coffee origin and storage time respectively).  Results. The activity of polyphenyl oxidase is greater in fresh coffee-for the three provenances. The coffee from Naranjal presented higher enzymatic activities than the coffees from the Supía and the Catalina substations. The analysis of variance showed the effect of provenance on the enzyme activity variable. The activity of the polyphenyl oxidase in the coffees studied decreases with storage time. The lipid content is lower at a lower height in the Catalina. All coffees were characterized as good quality at zero storage time; but the characteristics of aroma, intensity of aroma and body presented ups and downs in the different months of storage. Naranjal coffee, on average, obtained an acceptable rating throughout the six months of storage.  Conclusions. Significant differences were found for the variables studied due to the effect of provenance and storage. The enzymatic activity of the PFO showed activation / inhibition stages, during the six months of storage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[localización geográfica]]></kwd>
<kwd lng="es"><![CDATA[calidad del café]]></kwd>
<kwd lng="es"><![CDATA[almacenamiento]]></kwd>
<kwd lng="es"><![CDATA[polifenil oxidasa]]></kwd>
<kwd lng="es"><![CDATA[actividad enzimática]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[geographic location]]></kwd>
<kwd lng="en"><![CDATA[coffee quality]]></kwd>
<kwd lng="en"><![CDATA[storage]]></kwd>
<kwd lng="en"><![CDATA[polyphenol oxidase]]></kwd>
<kwd lng="en"><![CDATA[enzymatic activity]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="book">
<collab>CCI. Centro de Comercio Internacional</collab>
<source><![CDATA[Calidad del café: guía del exportador]]></source>
<year>2002</year>
<page-range>270-321</page-range><publisher-loc><![CDATA[Ginebra ]]></publisher-loc>
<publisher-name><![CDATA[UNCTAD/OMC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aguiar]]></surname>
<given-names><![CDATA[LC]]></given-names>
</name>
<name>
<surname><![CDATA[Fazuoli]]></surname>
<given-names><![CDATA[TJ]]></given-names>
</name>
<name>
<surname><![CDATA[Salva]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Favarin]]></surname>
<given-names><![CDATA[JL]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical diversity in coffee plants of Coffea canephora]]></article-title>
<source><![CDATA[Bragantia]]></source>
<year>2005</year>
<page-range>577-82</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fridell]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<source><![CDATA[Coffee]]></source>
<year>2014</year>
<publisher-name><![CDATA[John Wiley &amp; Sons]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Mazzafera]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Brunini]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Sakai]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Arruda]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Mattoso]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Carvalho]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Pires]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans]]></article-title>
<source><![CDATA[Brazilian journal of plant physiology]]></source>
<year>2005</year>
<volume>17</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>229-38</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Costa da Silva]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Farnezi]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Andrade]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterização química e sensorial de cafés da chapada de minas, visando determinar a qualidade final do café de alguns municípios produtores]]></article-title>
<source><![CDATA[Ciência e Agrotecnologia]]></source>
<year>2009</year>
<volume>33</volume>
<page-range>1782-7</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Neves]]></surname>
<given-names><![CDATA[BJ]]></given-names>
</name>
<name>
<surname><![CDATA[Borem]]></surname>
<given-names><![CDATA[FM]]></given-names>
</name>
<name>
<surname><![CDATA[Cirillo]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
<name>
<surname><![CDATA[Ribeiro]]></surname>
<given-names><![CDATA[MM]]></given-names>
</name>
<name>
<surname><![CDATA[Alves]]></surname>
<given-names><![CDATA[AA]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[AH]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Coffee quality and its interactions with environmental factors in Minas Gerais]]></article-title>
<source><![CDATA[Brazilian J. Agric. Sci]]></source>
<year>2012</year>
<volume>4</volume>
<page-range>181-90</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Suárez]]></surname>
<given-names><![CDATA[SJC]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[BE]]></given-names>
</name>
<name>
<surname><![CDATA[Duran]]></surname>
<given-names><![CDATA[BE]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efecto de las condiciones de cultivo, las características químicas del suelo y el manejo de grano en los atributos sensoriales de café (Coffea arabica L.) en taza]]></article-title>
<source><![CDATA[Acta Agronomica]]></source>
<year>2015</year>
<volume>64</volume>
<page-range>342-8</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alonso-Salces]]></surname>
<given-names><![CDATA[RM]]></given-names>
</name>
<name>
<surname><![CDATA[Serra]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Reniero]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Héberger]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents]]></article-title>
<source><![CDATA[J. Agric Food Chem]]></source>
<year>2009</year>
<volume>57</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>4224-35</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Scholz]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Da Silva J]]></surname>
<given-names><![CDATA[Garcia V]]></given-names>
</name>
<name>
<surname><![CDATA[de Figuereido]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Kitzberger]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Sensory attributes and phisycalchemical characteristics of the coffee beverage from IAPAR cultivar]]></article-title>
<source><![CDATA[Coffee Science]]></source>
<year>2013</year>
<volume>8</volume>
<page-range>6-16</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cruz]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Morais]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Casal]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mineral composition variability of coffees: A result of processing and production]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[Preddy]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<source><![CDATA[Processing and Impact on Active Components in Food]]></source>
<year>2015</year>
<page-range>549-58</page-range><publisher-loc><![CDATA[The Netherlands ]]></publisher-loc>
<publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Quideau]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Deffieux]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Douat-Casassus]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Pouységu]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Plant polyphenols: chemical properties, biological activities, and synthesis]]></article-title>
<source><![CDATA[Angew Chem Int Ed Engl]]></source>
<year>2011</year>
<volume>50</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>586-621</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Farah]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Monteiro]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Calado]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Franca]]></surname>
<given-names><![CDATA[AS]]></given-names>
</name>
<name>
<surname><![CDATA[Trugo]]></surname>
<given-names><![CDATA[L.C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Correlation between cup quality and chemical attributes of Brazilian coffee]]></article-title>
<source><![CDATA[Food Chem]]></source>
<year>2006</year>
<volume>98</volume>
<page-range>373-80</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Speer]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Kölling-Speer]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The lipid fraction of the coffee bean]]></article-title>
<source><![CDATA[Braz. J. Plant Physiol]]></source>
<year>2006</year>
<volume>8</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>201-16</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pohl]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Stelmach]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Welma]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Szymezycha-Madeja]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determination of the elemental composition of coffee using instrumental methods]]></article-title>
<source><![CDATA[Food Anal. Methods]]></source>
<year>2013</year>
<volume>6</volume>
<page-range>598-613</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bertrand]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Villarreal]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Laffargue]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Posada]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Las-hermes]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Dussert]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of the effectiveness of fatty Acids, chlorogenic Acids, and elements for the chemometric discrimination of coffee (Coffea arabical.) varieties and growing origins]]></article-title>
<source><![CDATA[Journal of agricultural and food chemistry]]></source>
<year>2008</year>
<volume>56</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>2273-80</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hecimovic]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Belscak-Cvitanovic]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Horzic]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Komes]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting]]></article-title>
<source><![CDATA[Food chemistry]]></source>
<year>2011</year>
<volume>129</volume>
<page-range>991-1000</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Upadhyay]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Mohan-Rao]]></surname>
<given-names><![CDATA[LJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2013</year>
<volume>53</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>968-84</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cho]]></surname>
<given-names><![CDATA[AR]]></given-names>
</name>
<name>
<surname><![CDATA[Park]]></surname>
<given-names><![CDATA[KW]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[KM]]></given-names>
</name>
<name>
<surname><![CDATA[Kim]]></surname>
<given-names><![CDATA[SY]]></given-names>
</name>
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of roasting conditions on the antioxidant characteristics of Colombian Coffee (Coffee arabica) beans]]></article-title>
<source><![CDATA[Journal of Food Biochemnistry]]></source>
<year>2013</year>
<volume>38</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Uman]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of bean origin and temperature on grinding roasted coffee]]></article-title>
<source><![CDATA[Sci. Rep]]></source>
<year>2016</year>
<volume>6</volume>
<page-range>24483</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wintgens]]></surname>
<given-names><![CDATA[J.N]]></given-names>
</name>
</person-group>
<source><![CDATA[Coffee: Growing, processing, sustainable production. A guidebook for growers, processors, traders and researchers]]></source>
<year>2012</year>
<edition>2nd</edition>
<publisher-loc><![CDATA[Germany ]]></publisher-loc>
<publisher-name><![CDATA[Wiley-VCH Verlag GmbH &amp; Co. KGaA, Weinheim]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[De La Vara]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<source><![CDATA[Análisis y diseño de experimentos]]></source>
<year>2008</year>
<publisher-loc><![CDATA[México ]]></publisher-loc>
<publisher-name><![CDATA[McGraw-Hill Interamericana]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="book">
<collab>CIE</collab>
<source><![CDATA[Colorimetry]]></source>
<year>2016</year>
<edition>3RD</edition>
<publisher-name><![CDATA[Commission Internationale de l'Eclairage]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Cui]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Rigg]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The development of the CIE 2000 color-difference formula: CIEDE2000]]></article-title>
<source><![CDATA[Color Research &amp; Aplication]]></source>
<year>2001</year>
<volume>26</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>340-50</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mac Dougall]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Colour measurement of food: principles and practice: p. 3.1-3.12]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[MacDougall]]></surname>
<given-names><![CDATA[D.B.]]></given-names>
</name>
</person-group>
<source><![CDATA[Colour in food]]></source>
<year>2002</year>
<publisher-loc><![CDATA[Boca Raton, FL ]]></publisher-loc>
<publisher-name><![CDATA[CRC Press]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Westland]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Paravina]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Powers]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
</person-group>
<source><![CDATA[Esthetic color training in dentistry]]></source>
<year>2004</year>
<publisher-name><![CDATA[Elsevier Mosby]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gómez-Polo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Portillo]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Lorenzo]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Vicente]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Galindo]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Martín]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of the CIELab and CIEDE2000 color difference formulas]]></article-title>
<source><![CDATA[The journal of prosthetic dentistry]]></source>
<year>2016</year>
<volume>115</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>65-70</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="book">
<collab>AOAC</collab>
<source><![CDATA[Official methods of analysis]]></source>
<year>2007</year>
<edition>18th</edition>
<publisher-loc><![CDATA[Gaithersburg, MD ]]></publisher-loc>
<publisher-name><![CDATA[AOAC International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="">
<collab>NTC</collab>
<source><![CDATA[Normas técnicas colombianas]]></source>
<year>2000</year>
<publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Puerta]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Escala para la evaluación de la calidad de la bebida de café verde Coffea arabica, procesado por vía húmeda]]></article-title>
<source><![CDATA[Cenicafe]]></source>
<year>1996</year>
<volume>47</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>231-4</page-range></nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Borem]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Ribeiro]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Figueiredo]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Giomo]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Fortunato]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Izquierdo]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of the sensory and color quality of coffee beans stored in hermetic packaging]]></article-title>
<source><![CDATA[Journal store products Research]]></source>
<year>2013</year>
<volume>52</volume>
<page-range>1-6</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fridell]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<source><![CDATA[Coffee]]></source>
<year>2014</year>
<publisher-name><![CDATA[John Wiley &amp; Sons]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Speer]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Kölling-Speer]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The lipid fraction of the coffee bean]]></article-title>
<source><![CDATA[Braz. J. Plant Physiol]]></source>
<year>2006</year>
<volume>18</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>201-16</page-range></nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kreuml]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Majchrzak]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Ploederl]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Koenig]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in sensory quality characteristics of coffee during storage]]></article-title>
<source><![CDATA[Food Science Nutrition]]></source>
<year>2013</year>
<volume>1</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>267-72</page-range></nlm-citation>
</ref>
<ref id="B34">
<label>34</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Queiroz]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Lopes]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Fialho]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Valente-Mesquita]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Polyphenol oxidase: characteristics and mechanisms of browning control]]></article-title>
<source><![CDATA[Food Reviews International]]></source>
<year>2008</year>
<volume>24</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>361-75</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nebesny]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Budryn]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2006</year>
<volume>224</volume>
<page-range>159-65</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>36</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rendón]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Garcia]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Bragagnolo]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of chemical changes on the sensory characteristics of coffee beans during storage]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2014</year>
<volume>147</volume>
<page-range>279-86</page-range></nlm-citation>
</ref>
<ref id="B37">
<label>37</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Selmar]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Bytof]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Knopp]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The storage of green coffee (Coffea arabica): Decrease of viability and changes of potential aroma precursors]]></article-title>
<source><![CDATA[Ann Bot]]></source>
<year>2008</year>
<volume>101</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>31-8</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>38</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sunarharum]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Yuwono]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Pangestu]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Nadhiroh]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical and sensory quality of Java Arabica green coffee beans]]></article-title>
<source><![CDATA[IOP Conf. Series: Earth and Environmental Science]]></source>
<year>2018</year>
<volume>131</volume>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
