Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes
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Title
Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes
Authors
Keywords
qPCR, Microbial metabolites, Stainless-steel bioreactors, Coffee fermentation, Mundo Novo
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 343, Issue -, Pages 109107
Publisher
Elsevier BV
Online
2021-02-19
DOI
10.1016/j.ijfoodmicro.2021.109107
References
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