The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation
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Title
The use of mesophilic and lactic acid bacteria strains as starter cultures for improvement of coffee beans wet fermentation
Authors
Keywords
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Journal
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Volume 36, Issue 12, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-11-21
DOI
10.1007/s11274-020-02963-7
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- Coffee fermentation and flavor – An intricate and delicate relationship
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