Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
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Title
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
Authors
Keywords
Specialty coffees, Co-inoculation, Yeasts, Anaerobic fermentation, designation of origin Caparaó, Dry processing
Journal
FOOD RESEARCH INTERNATIONAL
Volume 150, Issue -, Pages 110755
Publisher
Elsevier BV
Online
2021-10-15
DOI
10.1016/j.foodres.2021.110755
References
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