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pubmed-article:17478545pubmed:abstractTextThe chemical composition of green coffee and thus the final coffee quality are specifically determined by the mode of post-harvest treatment, i.e. the wet and dry processing. Recently, it was shown that metabolic processes, i.e. germination and, a slightly delayed stress-related metabolism are executed during the course of processing. The specific ambient conditions of either post-harvest treatment may influence differentially the extent and time course of these metabolic reactions; therefore, the incidence and intensity of germination processes in coffee seeds were analysed during processing.lld:pubmed
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pubmed-article:17478545pubmed:pagination61-6lld:pubmed
pubmed-article:17478545pubmed:dateRevised2010-9-14lld:pubmed
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pubmed-article:17478545pubmed:year2007lld:pubmed
pubmed-article:17478545pubmed:articleTitleTransient occurrence of seed germination processes during coffee post-harvest treatment.lld:pubmed
pubmed-article:17478545pubmed:affiliationInstitute for Plant Biology, Technical University Braunschweig, Mendelssohnstrasse 4, 38106 Braunschweig, Germany.lld:pubmed
pubmed-article:17478545pubmed:publicationTypeJournal Articlelld:pubmed
pubmed-article:17478545pubmed:publicationTypeResearch Support, Non-U.S. Gov'tlld:pubmed